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British

Fish Finger Sandwich

The British teatime classic: oven-baked fish fingers pressed between buttered soft white bread with tartare sauce, crisp lettuce and a squeeze of lemon.

SnacksLunch & dinnerPescatarianUnder 400 kcalUnder 30 min
25 min5 prep · 20 cookEasy318 kcalper serving
Fish Finger Sandwich

Method

  1. Heat the oven to 220C (200C fan / gas 7). Spread 5 frozen fish fingers out in a single layer on a baking tray, leaving a little space between them so they crisp rather than steam.
  2. Bake on the upper shelf for 18-20 minutes, turning them over halfway, until the crumb is deep golden all round and crunchy at the edges. Do not grill them soft — the crust is what stands up to the bread.
  3. While they cook, shred 20 g of iceberg lettuce finely and keep it cold and dry so it stays crisp in the sandwich.

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Per serving

318kcal
6gprotein
27gcarbs
21gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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