Proper Fish Finger Sandwich
Prep time
Cook time
Total time
A comfort food classic, nothing beats a fish finger sandwich. This one comes with a twist - Pickled Onion Pickle from Provender - delicious!
Serves: 6
Fish Fingers:
  • 300 to 400g sustainably fished cod, pollock or haddock fillets - skinned and de boned (I used cod)
  • 4 tablespoons plain flour with ½ teaspoon salt
  • 1 egg - beaten
  • 85 g dried breadcrumbs
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • 4 tablespoons rapeseed oil for frying or cooking spray for baking
  • 6 good quality bread rolls of your choice (I made a batch of Ted's Rolls)
  • Butter (optional)
  • 6 tomatoes
  • Salad leaves (I used Little Gem lettuce)
  • 6 heaped teaspoons Pickled Onion Pickle plus extra for dipping your chips in.
Make your fish fingers:
  1. Cut your fish pieces into strips approx 3 cm x 8 to 10 cm. Place the flour and salt in a shallow container. Pour the beaten egg into the second container and your breadcrumbs into the third container.
  2. Arrange the containers in a row and you are ready to assemble your fish fingers. Evenly coat each strip of fish with flour, then egg and complete the process by rolling in breadcrumbs making sure they are completely covered. Your fish fingers are now ready to fry or bake.
To fry:
  1. Heat the oil to a medium heat and fry the fish fingers for 3 to 4 minutes on each side until golden.
To Bake:
  1. Preheat oven to 350°F / 180°C / Gas Mark 4
  2. Place the fish fingers on a lined baking tray. Spray with cooking spray and pop in the oven for 15 minutes. To get more of a golden crust, turn them over halfway through cooking and spray with cooking spray.
Assemble your Proper Fish Finger Sandwich:
  1. Slice your rolls in half. Optional: Spread with butter.
  2. Arrange tomato slices on the bottom halves of your rolls followed by salad leaves. Add a heaped teaspoon of Pickled Onion Pickle and spread over your salad. Arrange your fish fingers over the pickle and top with the other half of the roll.
  3. Serve with a side of chips and a dish of extra pickle for dipping.
Recipe by Tales From The Kitchen Shed at