- Prep time 10mins
- Cook time 40mins
- Serves 4
- Cost per serving £1.90
- easy
- Prep time 10mins
- Cook time 40mins
- Serves 4
- Cost per serving £1.90
- easy
Who doesn’t love a fish finger sandwich? Our door stop sandwich filled with salt and vinegar fish fillet strips is a modern take on the classic British staple. Smothered with tartare sauce and served with a generous portion of mushy pes and chunky chips, it’s the perfect mid-week treat for those with a big appetite. See method
What you’ll need
Ingredients
- 16 salt and vinegar fish filets
- 8 slices of buttered thick white bloomer
- 1 tin of mushy peas
- 400g of chunky chips
- 4 tbsps. tartare sauce
- 2 tbsp butter
- Salt and cracked black pepper to taste
Utensils
- Knife
- Baking tray (x2)
- Spoon
- Oven gloves
Method
- Preheat the oven to 200 degrees. Place chunky chips on the top shelf of the oven. Leave to cook for 30-35 minutes. Or, air fry them for half the time!
- Place eight salt and vinegar fish fillet strips on a baking tray. Making sure they are evenly spread out. Cook in the centre of the oven for 20-25 minutes. Again, you can air fry them for half of the time taken to oven cook!
- Heat the mushy peas in a saucepan with a knob of butter until creamy and add salt and pepper to taste.
- Place a slice of buttered bloomer bread on each serving plate and spread one side with your creamy mushy peas.
- Add the chunky chips over the peas and top with fish fillets, tartare sauce and the other half of the buttered bread.
- Serve with any leftover mushy peas and chunky chips.
