Southern fried fish finger sandwiches

Fish finger sandwiches

  • Rating: 5 out of 5.1 rating
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fish finger sandwiches, but not as you know them! These spicy fajita-seasoned homemade cod fish fingers with mayonnaise in a crusty bun are moreishly good

  • Freezable
Nutrition: per serving


To serve


  • STEP 1

    Mix the fajita seasoning with the flour and some salt and pepper in a bowl. Put the beaten eggs and the breadcrumbs in two separate bowls, then line all three bowls up.

  • STEP 2

    Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish fingers on a plate.

  • STEP 3

    Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden and cooked through (approx 3 mins). Drain on kitchen paper and season with sea salt. Transfer them to a low oven to keep warm.

  • STEP 4

    Spread each roll with 1 tbsp of mayonnaise and a handful of lettuce, then build up your sarnies with the hot fish fingers, tomatoes and gherkins. Serve with lemon wedges for squeezing over and kitchen paper.

Goes well with

Recipe from Good Food magazine, May 2016

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.1 rating

Sponsored content