Fish finger sandwich by John Gregory-Smith

Fish finger sarnie

Name: Fish finger sarnie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 8 Essential Frozen Cod Fish Fingers; 50 g sun-dried tomatoes in oil, drained; 1 tsp Cooks’ Ingredients Pomegranate Molasses; 2 tsp Cooks’ Ingredients Pul Biber; 100 g Essential Mayonnaise; 4 slice/s soft white farmhouse bread; 1 baby gem lettuce, shredded; hot sauce, to serve

A classic. Fish fingers, soft white bread and lashings of a delicious mayo with a twist.

We hope you enjoy this recipe adapted from John Gregory-Smith’s book, Fast Feasts. Because it hasn't been created for Waitrose and tested by our food team, we are unable to answer any questions you may have.

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Serves2
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

8 Essential Frozen Cod Fish Fingers
50g sun-dried tomatoes in oil, drained
1 tsp Cooks’ Ingredients Pomegranate Molasses
2 tsp Cooks’ Ingredients Pul Biber
100g Essential Mayonnaise
4 slice/s soft white farmhouse bread
1 baby gem lettuce, shredded
hot sauce, to serve

Method

Preheat the oven to 220ºC, gas mark 7 and cook the fish fingers according to pack instructions.
Meanwhile, put the sun-dried tomatoes, pomegranate molasses and pul biber into a small food processor and blitz to a rough paste. Tip into a bowl and add the mayonnaise. Mix well.
Slather ½ of the mayonnaise onto 2 slices of the bread and top each with 4 fish fingers. Place the lettuce on top, add a dash of hot sauce and sandwich with the remaining bread. Serve immediately.