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An ultimate fish finger sandwich on a wooden board with a side of shoestring fries.
5 from 52 votes

The ultimate fish finger sandwich with chunky homemade tartar sauce

Author: Maretha Corbett
Take the humble, classic fish finger sandwich to a whole new level with this recipe. By new level, I mean skyscraper level! A toasted, soft brioche bun, chunky fish fingers, crispy green salad, creamy avocado and the pièce de résistance, a homemade tartar sauce that is out of this world!
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Cook Time:20 minutes
Total Time:20 minutes
Course: Main Course
Cuisine: International
Keyword: fish fingers, fish, sandwich, tartar sauce, gherkins
Servings: 4 servings
Calories: 344kcal

Ingredients

For the tartar sauce

  • 100 grams mayonnaise
  • 70 grams gherkins otherwise known as 'pickled cucumber'. Finely chopped
  • 2 teaspoons dill chopped
  • 2 teaspoons flat-leaf parsley chopped
  • 1 tablespoon chives chopped
  • 1 teaspoon lemon juice
  • 0.5 teaspoon sugar
  • few good grinds black pepper

For the fish finger sandwiches

  • 4 Brioche bread rolls
  • 1 head little gem lettuce
  • 12 fish fingers
  • 2 avocados
  • few sprigs fresh dill

Instructions

Cook the fish fingers

  1. Cook the fish fingers according to the package instructions.

Make the tartar sauce

  1. Chop the gherkins, dill, parsley and chives finely.
    Add it together with the mayonnaise, lemon juice, sugar and black pepper and stir to combine.

Slice the avo

  1. Half each avocado and remove the seed.
    Slide a spoon between the avocado flesh and the skin to separate the flesh from the skin.
    Slice each half into thin slices

Prep the brioche bread rolls

  1. Slice the brioche bread rolls in half horizontally.
    Place a large frying pan over medium to high heat and toast the cut sides of each bread roll until light golden and crispy.

Assemble the sandwiches

  1. Start by placing a layer of lettuce on the bottom half of each bread roll.
  2. Spoon over the tartar sauce.
  3. Place three fish fingers on top of the sauce.
  4. Add more tartar sauce.
  5. Top the fish fingers with the avocado slices.
  6. Place a few sprigs of fresh dill on top of the avocado.
  7. Place another layer of gem lettuce leaves as the final touch.
  8. Finish it off with the top half of each bread roll.
  9. Serve immediately with a side of shoestring fries, chips, potato salad or a green salad.

Nutrition

Calories: 344kcal | Carbohydrates: 10g | Protein: 3g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 384mg | Potassium: 527mg | Fiber: 7g | Sugar: 2g | Vitamin A: 856IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg
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