A Fish Finger Sandwich
Featuring Walkers Oven Baked Salt & Malt Vinegar Flavour Crisps
One. Of. The. Greats. No matter which side of the fish finger sandwich fence you stand on, traditional (bread, butter, ketchup and go), or posh (yes to all the trimmings), it’s a butty that’s hard to beat.
I like mine jazzed up a bit with mint, tartare sauce, petit pois peas and, Walkers Oven Baked Salt & Malt Vinegar Flavour Crisps but make the thing your own.
Requires Cooking: Yes
Vegetarian Option: No
- 5 fish fingers I grill my fish fingers rather than frying or baking them, so they stay a bit firmer and get some nice colour on them 1 tablespoon shop-bought tartare sauce
- 5 or 6 nice big fresh mint leaves, stacked on top of each other, rolled up and finely shredded
- ½ a lemon
- A small teacup of defrosted petit pois peas
- Crushed Walkers Oven Baked Salt & Malt Vinegar Flavour Crisps
- 2 slices soft white bread
- A splash of malt vinegar
- A schploof of olive oil
- Salt, pepper and sugar
- 1 Pop the grill on and toast the bread slices on one side. Once they’ve cooled a little, tartare sauce them on the toasted side.
- 2 Use your biggest knife to chop the peas as small as possible, chop-chop-chop. Put them in a bowl.
- 3 Add the vinegar, olive oil, a pinch of sugar and a pinch of salt, the chopped mint and stir it all up.
- 4 Spoon the peas all over the bottom slice of bread and put the fish fingers on top of them.
- 5 Squeeze the lemon over the fish fingers. Sprinkle the crushed crisps all over the tartare-d top slice of bread.
- 6 Slices of boiled egg could be lovely in here and of course, feel free to use mayo instead of tartare sauce. It might be fun to experiment a bit with the herbs too! Give tarragon, coriander or parsley a go instead of the mint and find out what you like best!