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Fish finger sandwich recipe

Fish finger sandwich recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish

This is one of the tastiest sandwiches and I definitely recommend it to anyone who likes fish fingers. Children will love these!

51 people made this

IngredientsServes: 1

  • 3 fish fingers
  • 2 slices bread
  • 1 tablespoon ketchup or salad cream or mayonnaise or brown sauce
  • 40g mozzarella or Cheddar cheese
  • a few leaves lettuce

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. First put your fish fingers under the grill and leave them to cook according to packet instructions (usually 10-12 minutes).
  2. Slice mozzarella on to one slice of your bread and spread the ketchup on the other slice. Place these pieces of bread under the grill for 4 minutes or until the bread is toasted and the mozzarella is melted.
  3. Remove the fish fingers and bread from the grill and sandwich the pieces of bread together with the three fish fingers and lettuce inside. Cut into four and enjoy!

Make it healthier

Use low fat cheese instead of full fat.


You could use more interesting sauces like thousand islands or houmous to make it a bit different. You could also make the bread French toast style by dipping it in egg and milk and then frying it with the cheese.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Best fish finger sandwich I've ever tasted. Didn't have any lettuce but it didn't need it, it was delicious.-04 Feb 2014

Five things to make with fish fingers

Everyone always has a box of fish fingers in the freezer&hellip right?

And&hellip if you&rsquore cooking for kids then you&rsquore definitely going to love these recipes!

Fish fingers are a kids staple in our house!

They&rsquore just so perfect for those days when everyone is tired, or busy and dinner needs to be quick!

Plus I know when it&rsquos fish fingers I&rsquom guaranteed no fuss and empty plates!

Here&rsquos five delicious meals you can make using fish fingers for those days when only they will do!

  • 3 tbsp plain flour
  • 1 large free-range egg, beaten
  • 50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta)
  • 500g/1lb2oz thick skinless white fish fillets
  • 3 tbsp sunflower oil
  • salt and freshly ground black pepper
  • thick sliced white bread, to serve , to serve (or your favourite sauce)
  • frozen peas, to serve

Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.

Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.

Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper.

Bring a pot of water to the boil, and cook the frozen peas for 2-3 minutes or until soft. Drain.

Serve the fish fingers with the peas.

Recipe Tips

To freeze the fish fingers, line a baking tray with cling film and place the uncooked fish fingers on top. Cover with cling film and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen (follow step 3).

Too hungry to learn

Mr Rashford said as a child he liked to spend time with his mother when she was cooking, sitting on a stool in the kitchen.

"Anything I learned in the house it was from my mum… Iɽ always watch her cooking. Iɽ sit there and just have a nosy basically."

But not being able to afford food was part of the hardship in his own family growing up.

"I remember sometimes at school Iɽ fall asleep. I just hadn't eaten food and I wasn't awake, so sometimes Iɽ literally just fall asleep. So I can see how it has an effect on the ability to learn and their ability to concentrate in class."

Free school meals should be extended through the next summer holidays, he said - and he wanted to encourage the take-up of "healthy start" vouchers available to low-income families with young children.

When he was young, Mr Rashford's own family used food banks and he was on free school meals - and he wanted to challenge any embarrassment.

"I wanted to get rid of that stigma, because it's the most silly thing I've ever heard," he said. "If you're in need of something - the help is there is there to be used."

Nigella Lawson’s fish finger curry is hailed as the ‘next hangover meal’

The last thing most of us could even think about stomaching when we&rsquore feeling &lsquodelicate&rsquo is fish, let alone fish finger curry but you may want to grin and gulp it down regardless.

The Queen of saucy foods Nigella Lawson has showcased a dish that according to fans is the ideal hangover food and the proof is definitely in the tasting.

However, even the chef wasn&rsquot swayed by the idea of using fish fingers in a recipe meal but told viewers she had come around to the idea after stumbling across journalist Ash Sarkar&rsquos Twitter.

&lsquoIf you asked me any time up until recently whether I&rsquod ever bring out a book with a fish finger recipe, I&rsquod have been fairly certain the answer is no,&rsquo she announced during a new episode of her much-loved Nigella, Cook, Eat, Repeat BBC TWO series.

The 60-year-old clarified that she isn&rsquot opposed to fish fingers and that they even rank as one of her favourite comfort foods.

&lsquoNot that I have anything against fish fingers &ndash a fish finger sandwich is right up there among my most savoured comfort foods &ndash but I hadn&rsquot thought they were the stuff of recipes.&rsquo

&lsquoAnd then I learned about Bird&rsquos Eye Bhorta on the journalist Ash Sarkar&rsquos Twitter feed, and everything changed for me. As it will for you.&rsquo

According to Nigella, it was Ash&rsquos talk of his nostalgia for the dish that convinced her to give it a go.

Cooking the Indian-themed dish involves frying onions, ginger, chili, mustard, and pre-prepared pickled onions with oven-cooked mashed-up fish fingers.

As she served it up on her show, fans could not get over how tasty the Bhorta looked.

One person even went as far to say that it was going to become their &lsquonext hangover meal,&rsquo while another confessed that they used to be made fun of at school for making the curry and was thrilled to see Nigella promoting it.

A third remarked: &lsquoMade @Nigellalawson fish finger Bhorta with a side of curry roasted chickpeas. Pure heaven!&rsquo

We&rsquore not gonna lie&hellip we&rsquore definitely going to try it.

Easy Tuna Fish Finger Sandwich Recipe – Great Party Appetizer Idea!

*Makes 100 Finger Sandwiches


  • 2 cans of Bumble Bee tuna fish, in water, drained
  • Roasted red peppers, canned or jarred, drained
  • Sandwich spread, 15 oz.
  • Kraft Cheez Whiz, 15 oz.
  • White bread

  1. Mix tuna fish and red peppers in blender.
  2. Add sandwich spread and Cheez Whiz to the blended mix and stir well.
  3. Spread mixture on 2 pieces of bread and make a sandwich.
  4. Cut crusts off bread and cut sandwich into quarters, in a triangle shape.
  5. Serve and enjoy!

You can actually make the mixture and refrigerate it for later, if you don’t necessarily want a bunch of finger sandwiches or don’t have the need for that many for your party.

Do you have a favorite finger sandwich (or tea sandwich) recipe you serve at parties?

Disclosure: modernmami is a member of the Bumble Bee Squad through Bumble Bee Foods.

The Ultimate Fish Finger Sandwich

The beauty of a fish finger sandwich is that anyone can enjoy it, from primary school children for a quick and fuss-free tea, to students in need of a comfort food fix, or any of us craving something after a couple of pints.

Whether you choose white bread or brown, tartare or red sauce, keep it simple, or load it with salad, the fish finger sandwich is one of my favourite quick meal fixes.

And yes, while I think every freezer should always have a trusty packet of frozen fish fingers stashed away for emergencies, nothing quite beats the flavour of creating your own, and trust me. they are SO easy to make.

We've used cod fillets here, but any white fish will do, and haddock is also another great option. I've also opted to combine ketchup and tartare and make a homemade tomatoey tartare sauce, which is downright delicious.

Fish finger sandwich recipe - Recipes

Little gem lettuce leaves, brioche buns, few sprigs of watercress


Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown drain and season.

To make the sauce, whisk the egg yolks and mustard and slowly drizzle in the oil until thick, mix in the tomato sauce and brandy and then season.

To serve, spread the sauce over the bread, top with the lettuce and watercress and then the fish. Drizzle over more sauce and sprinkle with cayenne.

Pre heat a deep fat fry to 170c

Coat the fillets in seasoned flour, egg and panko, deep fry for 1 minute until golden brown drain and season.

To make the sauce, whisk the egg yolks and mustard and slowly drizzle in the oil until thick, mix in the tomato sauce and brandy and then season.

To serve, spread the sauce over the bread, top with the lettuce and watercress and then the fish. Drizzle over more sauce and sprinkle with cayenne.

Crunchy fish finger sandwich

Fish fingers (or fish sticks if you’re Stateside) have come a long way since their frozen cousins graced the family table over one hundred years ago.



Skill level

Fresh fish, freshly crumbed and fried is just as good as any battered fish, especially when served in white bread with a kick-ass tartare sauce. The jury is out on the addition of tomato ketchup. I think it’s crucial but Ais disagrees. We’ll leave you to decide for yourself.


  • Vegetable oil, for deep-frying flour, for dredging
  • 1 egg beaten with 1 tbsp milk
  • Panko breadcrumbs, for crumbing
  • 200 g flathead fillets or any firm white fish
  • 4 slices white bread, cut 2.5 cm thick
  • Tomato ketchup (optional)
  • Small handful of rocket

Tartare sauce

  • ¼ white onion, finely chopped
  • 2 tbsp whole egg mayonnaise
  • 2 dill pickles, finely chopped
  • ½ lemon, juiced
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped parsley

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the tartare sauce, place the onion in a small bowl of cold water and set aside for 15 minutes to remove the harshness of the onion flavour. Drain, then combine with the remaining ingredients. Season with salt and pepper to taste and set aside.

Heat enough oil for deep-frying to 170°C or until a cube of bread dropped into the oil turns brown in 15 seconds.

Place the flour, egg and milk, and breadcrumbs in three separate shallow bowls.

Cut the fish fillets into fat fingers (we used two flathead fillets per sandwich). Working in batches, dredge the fish in
the flour, followed by the egg and milk mixture. Thoroughly coat in the breadcrumbs and set aside in the fridge for
10 minutes. If you like your fish fingers to be extra crunchy, double-crumb them by re-dipping in the egg and milk and breadcrumbs.

Deep-fry the fish fillets for approximately 4 minutes until golden brown all over. The timing will depend on how fat
your fillets are, so watch them carefully to ensure that they don’t overcook. Transfer to paper towel to drain.

Smear a generous amount of tartare sauce on the bread. Top two slices with the fish fingers and squeeze over some
tomato ketchup, if using. Pile on the rocket and top with the remaining bread slices.

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