Fish finger sandwich


  1. Heat the oil in a large non-stick frying pan over a medium heat. Chuck in your fish fingers and cook for 8-10 minutes, turning every 2-3 until cooked through and golden.
  2. Meanwhile, mix the mayonnaise with the dill, preserved lemon, cornichon, pickled chilli and a small pinch of salt.
  3. To serve, slater two slices of bread with the mayonnaise. Drizzle over a little Franks and top each with the fish fingers, salad and the other slices of bread. Cut the sarnies in half and face plant accordingly.


Serves 2

1 tbsp olive oil
8 fish fingers
80g mayonnaise
A handful of finely chopped dill
½ a preserved lemon, deseeded and finely chopped
1 small cornichon, finely chopped, plus extra to serve
1 pickled chilli, finely chopped
Franks hot sauce to serve
Crunchy salad to serve
4 slices of thick cut bread

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