Fish Finger Hot Dogs
30m
prep time
45m
total time
Easy
level
6
ingredients
A twist on a classic fish finger sandwich the whole family will love.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven and cook the fish fingers according to the packet instructions.
Step 2
Meanwhile, put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Split the hot dog buns, toast the cut-side under the grill, then spread each roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve with the lemon wedges for squeezing over.
- Ingredients
- Based on 4 servings
-
4 tbsp Mayonnaise 1 x Hellmann's Real Squeezy Mayonnaise 250ml -
4 Brioche Hot Dog Buns, partially split down the middle 1 x Sainsbury's Brioche Hot Dog Rolls x4 -
1 Lemon, juice 1 x Sainsbury's Lemons -
0.25 Iceberg Lettuce, shredded 1 x Sainsbury's Iceberg Lettuce -
8 Chunky Fish Fingers 1 x Sainsbury's Chunky Cod Fish Fingers, Taste the Difference x8 480g -
3 Gherkin, finely chopped 1 x Sainsbury's Pickled Gherkins in Vinegar 340g (170g*)
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