Waitrose and Partners
Fish finger sandwich by John Gregory-Smith

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, 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.


  • 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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