Fish Finger Sandwich
A fun, easy supper that’s guaranteed to be a hit with the whole family. We used seeded wholemeal bread, but feel free to swap for your family favourite.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan. Place the fish fingers on a baking tray and cook according to packet instructions, about 12-15 minutes.
Step 2
Meanwhile, add the peas to heatproof a bowl, cover with boiling water and leave to stand for 2 minutes. Drain then return to the bowl and roughly crush with a fork. Add a pinch of salt and half the lemon juice. Taste to check seasoning and adjust as necessary.
Step 3
To make the sandwiches, spread some mayonnaise on a slice of bread followed by the crushed peas, some sliced cucumber, cooked fish fingers, a squeeze of lemon juice, lettuce and sandwich with another slice of bread.
- Ingredients
- Based on 4 servings
-
2 Little Gem Lettuce 1x Sainsbury's Little Gem Lettuce x2 -
4 tbsp Mayonnaise 1x Hellmann's Real Mayonnaise 400g -
200g Peas 1x Sainsbury's Garden Peas 910g -
½ Cucumber, sliced 1x Sainsbury's Whole Cucumber -
1 Lemon, juiced 1x Sainsbury's Lemons -
8 Fish Fingers 1x Birds Eye Cod Fish Fingers x10 280g -
8 Slices Bread (we used seeded wholemeal) 1x Sainsbury's Soft Multiseed Wholemeal, Taste the Difference 430g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g