Im always looking for new ways to serve fish fingers so was very pleased to find this simple recipe from Lara Lee in The Guardian, My husband is vegetarian but will very occasionally eat fish, as long as it is cod, covered in batter or breadcrumbs and covered with something to mask the fishy taste….
Ingredients
- 10 fish fingers
- 4 tbsp Kewpie mayonnaise
- 1 tbsp Sriracha
- butter softened, for spreading
- 4 slices soft white sandwich bread
- 4 tender lettuce leaves
- 8 cornichons thinly sliced
- 1 long red chilli thinly sliced (remove the pith and seeds if you want less heat)
- 1 small handful coriander leaves
Servings:
Instructions
- Bake the fish fingers according to the packet instructions. Meanwhile, combine the mayo and sriracha in a small bowl.
- Butter the bread and spread the sriracha mayo evenly over one side of each slice. Top two slices with lettuce, the cooked fish fingers, cornichon slices, chilli and coriander leaves, then sandwich together with the remaining two slices of bread.
- Taking care not to squish the sandwiches too much, trim off and discard the crusts, then cut in half and serve immediately.
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