FFT Fish Finger Sandwich and Chips

Classic FFT Fishfinger Sandwich

Verging on “national treasure” status, the FFT Fishfinger Sandwich is probably the ultimate way to enjoy these succulent chunks of prime Cornish fish, with Adam’s amazing, homemade Tartare Sauce providing the finishing touch

  • Dish Type: Main
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Difficulty: Easy
  • Cuisine type: British

Ingredients

  • 6 x Chunky FFT Fishfingers
  • 500g Cornish Potatoes
  • 160g Gem Lettuce
  • 120g Pot of Tartare Sauce
  • 2 x Artisan Bread Rolls

Allergens

  • Fish
  • Mustard
  • Eggs
  • Wheat (Gluten)

Method

  1. Set your oven to a high heat, around 200C – 220C. Wash your potatoes, cut them into 1cm thick slices and then into 1cm thick sticks. Place them into a roasting tin and drizzle with oil of your choice (we recommend rapeseed oil) ensuring each chip is evenly coated. season well. Bake for about 25 – 30 minutes turning once or twice until golden brown and crisp.
  2. Place the fishfingers onto a lightly oiled, non-stick baking tray and brush lightly with oil. Bake in the oven at 200C for 9 minutes, turning once at the half way point.
  3. Wash and shred the lettuce.
  4. Cut the rolls open, butter them if desired and spread with the Tartare Sauce.
  5. Once the fishfingers and chips are ready, remove them from oven. Place three fingers in each roll and add some shredded lettuce. Close the roll shut.
  6. To serve, simply place a fish finger sandwich onto each plate with some chips and dig in!

Nutrition per serving

  • Per Serving 1038kcal / 4731kj
  • Fat 32.9g
  • Saturates 3.5g
  • Carbs 126.2g
  • Sugars 11.5g
  • Protein 53.8g
  • Salt 2.74g