Southern fried fish finger sandwiches

Southern fried fish finger sandwiches

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(1 ratings)

Prep: 20 mins Cook: 15 mins


Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal755
  • fat41g
  • saturates4g
  • carbs59g
  • sugars5g
  • fibre4g
  • protein36g
  • salt2.8g
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  • 30g pack fajita seasoning
  • 50g plain flour
  • 2 large eggs, beaten
  • 100g dried breadcrumbs
  • 500g skinless and boneless cod, cut into chunky fish fingers cod



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • oil, for frying
  • 4 white crusty bread rolls, sliced in half
  • 4 tbsp mayonnaise

To serve

  • ½ iceberg lettuce, shredded
  • tomatoes
  • gherkins
  • lemon wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

  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.

  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.

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Comments, questions and tips

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24th May, 2016
Yummy blog to come across. Loved it.. Thanks to share.
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