The ultimate fish finger sandwich with chunky homemade tartar sauce
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
344 kcal
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Course
Main Course
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Cuisine
International
The ultimate fish finger sandwich with chunky homemade tartar sauce
Description
The sandwich builds from cooked fish fingers, prepared per package instructions, offering a crisp exterior and flaky interior. The bread rolls are sliced and toasted on cut sides until golden, providing a sturdy and flavorful base. Fresh little gem lettuce adds crunch and freshness while ripe avocado slices contribute creaminess and subtle richness.
The homemade tartar sauce is made by finely chopping gherkins and fresh herbs (dill, parsley, chives), then combining them with mayonnaise, lemon juice, sugar, and black pepper, adding tang, texture, and herbal brightness. This sauce is spread generously to meld the layers and elevate the sandwich's flavor.
Assembly layers lettuce, tartar sauce, fish fingers, more sauce, avocado slices, and fresh dill sprigs, offering varied textures and well-balanced flavors in each bite. The sandwiches work well for casual lunches or quick dinners featuring simple but rich components.
Ingredients
For the tartar sauce
- 100 grams mayonnaise
- 70 grams gherkins otherwise known as 'pickled cucumber'. Finely chopped
- 2 teaspoons dill chopped
- 2 teaspoons flat-leaf parsley chopped
- 1 tablespoon chives chopped
- 1 teaspoon lemon juice
- 0.5 teaspoon sugar
- black pepper few good grinds
For the fish finger sandwiches
- 4 brioche bread rolls
- 1 little gem lettuce head
- 12 fish finger
- 2 avocado
- dill fresh, few sprigs
Instructions
Cook the fish fingers
- Cook the fish fingers according to the package instructions.
Make the tartar sauce
- Chop the gherkins, dill, parsley and chives finely. Add it together with the mayonnaise, lemon juice, sugar and black pepper and stir to combine.
Slice the avo
- Half each avocado and remove the seed. Slide a spoon between the avocado flesh and the skin to separate the flesh from the skin. Slice each half into thin slices
Prep the brioche bread rolls
- Slice the brioche bread rolls in half horizontally. Place a large frying pan over medium to high heat and toast the cut sides of each bread roll until light golden and crispy.
Assemble the sandwiches
- Start by placing a layer of lettuce on the bottom half of each bread roll.
- Spoon over the tartar sauce.
- Place three fish fingers on top of the sauce.
- Add more tartar sauce.
- Top the fish fingers with the avocado slices.
- Place a few sprigs of fresh dill on top of the avocado.
- Place another layer of gem lettuce leaves as the final touch.
- Finish it off with the top half of each bread roll.
- Serve immediately with a side of shoestring fries, chips, potato salad or a green salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 14mg | 5% |
| Sodium | 384mg | 16% |
| Potassium | 527mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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