Easy Fish Finger Sandwiches
Crispy baked fish fingers with lettuce and tartare sauce in buttered bread.
Photo coming soon
- Prep
- 5 min
- Cook
- 28 min
- Total
- 33 min
- Serves
- 4
- Ingredients
- 5
- Effort
- Easy
Ingredients
- 12 Frozen crumbed fish fingers, about 360g
- 8 slices Bread
- 30g Butter, softened
- 1/3 cup Tartare sauce
- 4 Lettuce leaves
You’ll need: Baking tray, Baking paper
Method
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
Bake the fish fingers straight from frozen for 16–18 minutes, turning once, until golden and piping hot all the way through. If your packet gives different times, follow the packet.
Butter the bread and spread 4 slices with tartare sauce. Top with the lettuce and 3 fish fingers each.
Cover with the remaining bread, cut in half and serve.
Storage
Best eaten straight away. Do not refreeze fish fingers once cooked; keep any leftovers in the fridge, eat within 1 day and reheat until piping hot.