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FISH FINGER SANDWICH

Introduction & method

I almost feel guilty about doing this recipe. It's so simple, you would think it's impossible to get wrong. And yet many places do - gastro-pubs in particular with their goujons of fish, sourdough, baguette or ciabatta breads. This is how to do it right.

Fish Finger Sandwich Recipe

Cook the Fish Fingers


Heat some vegetable oil in a frying pan. Add the fish fingers - 4 per person - and cook for about 5 minutes each side until golden and crispy. Drain them off on some kitchen paper.

Prepare the Bread


You should use thin white sliced bread - absolutely not wholemeal or anything fancy - just the cheap nasty fluff that we all grew up with. Thickly butter the bread. Add dollops of the condiment of your choice - I prefer tartare sauce, but other people like tomato ketchup or even brown sauce.

Assemble and Eat


Pop the drained fish fingers side by side onto a slice of bread. Put another slice of bread on top and press down slightly. Cut it in half. Leave it for a minute or so, so the butter starts to melt. Take a gigantic bite. If you don't get at least some butter dribbling down your chin, you haven't done it right.



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Fish Finger Sandwich on YouTube.

 
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Ingredients & Info



•  4 fish fingers - fish sticks
•  2 slices thin white sliced bread
•   tartare sauce, ketchup or brown sauce
PLUS
Oil for frying.

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Makes 1 sandwich
Prep time: 2 minutes.
Cooking time: 10 minutes.
Total time: 12 minutes.

Watch the video on YouTube