Fish Finger Sandwich
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Serves: 2 | Prep: 5 mins | Cook: 10 mins | Difficulty: Easy
INGREDIENTS
- 6 Moving Mountains Fish Fingers
- 150ml vegetable oil
- 4 slices thick white bread
- 1 iceberg lettuce
- 2 tbsp vegan mayonnaise (for the tartar sauce)
- 2 tbsp capers (for the tartar sauce)
- ½ red onion (for the tartar sauce)
- 1 lemon (for the tartar sauce)
- 2 pickled gherkins (for the tartar sauce)
- Tomato ketchup, to serve
METHOD
- Make the vegan tartar sauce. Finely dice the capers, pickled gherkins and red onion and add to a bowl. Add the mayonnaise and the juice of half a lemon to the mixture, then set aside.
- Add 150ml of vegetable oil to a saucepan and place on a medium heat. Once hot, add the fish fingers to the pan and shallow fry for a few minutes on either side until golden brown.
- While the fish fingers cook, shred the iceberg lettuce.
- Start to assemble the sandwich. Take the four thick slices of white bread and add a layer of tartar sauce, then top with a handful of shredded lettuce and three fish fingers.
- Finish with a generous helping of ketchup, cut in half and serve.
