Fish finger sarnies with fennel slaw
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Fish finger sarnies with fennel slaw
Take the classic freezer staple to new heights with our epic fish finger sarnie
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
654Kcal
Fat
24gr
Saturates
2gr
Carbs
68gr
Sugars
7gr
Fibre
8gr
Protein
37gr
Salt
2.7gr
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Ingredients
- 6 Taste the Difference fish fingers
- 2 ciabatta rolls
- 40g light mayonnaise
- 2 tbsp natural yogurt
- 1 tbsp chopped dill
- 1 lemon, juice of ½, plus wedges to serve
- 1 fennel bulb, very finely sliced
- ½ small red onion, very finely sliced
- 2 handfuls of watercress
- 3-4 gherkins, sliced, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Lay the fish fingers on a baking tray and cook for 22 minutes, flipping them over half way through. Warm the rolls in the oven with the fish fingers for the last 10 minutes.
- Meanwhile, combine the mayonnaise, yogurt, dill and lemon juice to make a dressing, then mix in the fennel and red onion. Season to taste.
- Slice each ciabatta roll in half horizontally and fill with some watercress, slaw, fish fingers and sliced gherkins. Sandwich together and serve with remaining slaw and the lemon wedges.
