Fish Finger Sandwich, Potato Wedges and Tartar Sauce

Fish Finger Sandwich, Potato Wedges and Tartar Sauce

After a burger, I think a stacked sandwich is one of my favourite dinners, because you can really get stuck in with your hands and get a little messy. This recipe takes the fish finger sandwich to the extreme, loaded with lovely flaky fish in a fresh ciabatta with crunchy potato wedges. Enjoy making it as much as you will eating it! Great to get your hands busy and your mind distracted.


2 Ciabattas
250g  fillet of cod, cut into finger length strips
1/4 cup bread crumbs
1 1/2 tsp paprika
1 tsp smoked paprika
1 egg, whisked
4tsp rapeseed oil
8 new potatoes
Sea Salt

Tartar Sauce

40g Mayonnaise
1 tsp chopped capers
1 tsp salt
1 tsp lemon juice


Preheat your oven to 200°C. Cut your new potatoes into quarters length ways and pop them in a bowl. Add 2 tsp of rapeseed oil, sea salt and smoked paprika and give it a good mix. Place on a baking tray, ensuring they are well spread out and don’t overlap so they crisp up nicely. Pop in the oven for around 40 minutes.

For your tartar sauce, place your mayonnaise, capers, salt and lemon juice into a bowl and mix well together. You can add ingredients to taste. Once perfected, set aside.

To prepare your fish, first you need to slice the fillet into finger length strips around 2cm wide (should make around 6 fingers). If your fillet is thick, you can also slice the depth in half, this will make for easier and more even cooking. Next, mix the breadcrumbs with the paprika, salt and pepper and place onto a flat plate. Place your whisked egg into a small bowl and dunk your fish strips until coated, then place into your breadcrumb mixture, ensuring you coat every part of it. Repeat this until all of your fish strips are coated.

When theres around 10 minutes left on your wedges, it’s time to cook your fish fingers. Place a pan over a medium heat and add the rest of the rapeseed oil. When heated, add your fish being careful not to splash the oil. It is best practice to lay them away from you. Fry on each side for 4-5 minutes until the fish fingers are evenly cooked and the breadcrumbs are golden brown. If you find you need more oil, I use spray oil directly into the fish fingers to try and keep this healthy. To check if they’re are done, take one and pull it apart. It should flake easily and be lovely and moist inside.

Once cooked, cut open you’re ciabatta and place inside down into the frying pan to toast. Line each side with your tartar sauce, load up with your fish fingers then pop the lid on top.

Leave a Reply

Your email address will not be published. Required fields are marked *