Fish finger sandwich by John Gregory-Smith
Waitrose and Partners

Fish finger sarnie

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. Preheat the oven to 220ºC, gas mark 7 and cook the fish fingers according to pack instructions.

  2. 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.

  3. 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.

Cook’s tip

Keep the leftover mayonnaise covered in the fridge for up to 3 days, ready for more sandwiches, dipping, or to serve with roasted vegetables.


Typical values per serving when made using specific products in recipe


3,127kJ/ 746kcals



Saturated Fat












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