Fish finger bap

Name: Fish finger bap
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 1
Ingredients: 4 Essential Cod Fish Fingers; ¼ Essential Cucumber, at room temperature; ¼ tsp Essential Mint Sauce, or to taste; 1 tbsp Essential Tartare Sauce; 1 tbsp Essential Tomato Ketchup; 1 Essential Giant Wholemeal Bap, split

Give this classic favourite a little lift with the addition of a few everyday ingredients.

5 out of 5 stars(4) Rate this recipe

Serves1
CourseSnack
Prepare5 mins
Cook14 mins
Total time19 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 Essential Cod Fish Fingers
¼ Essential Cucumber, at room temperature
¼ tsp Essential Mint Sauce, or to taste
1 tbsp Essential Tartare Sauce
1 tbsp Essential Tomato Ketchup
1 Essential Giant Wholemeal Bap, split

Preheat the oven to 220oC, gas mark 7. Line a baking tray with baking parchment. Add the fish fingers and bake for 14 minutes or until crisp and golden.
Meanwhile, quarter the cucumber lengthways and cut into 1cm chunks. Mix it with the mint sauce to taste and season lightly.
Swirl the tartare sauce and ketchup together, without mixing them too much. Spoon a little of this onto the base of the roll.
Add the fish fingers, then top with some cucumber, and the remaining roughly swirled ketchup and tartare. Eat with any remaining cucumber on the side.

Typical values per serving when made using specific products in recipe