Classic Fish Finger Sandwich
Crispy fish fingers in soft white bread with tartness from malt vinegar and creaminess from mayonnaise. A British seaside staple ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
casualcomfortbritishfishcrispytenderweeknightlunch
Ingredients
- 8 pieces frozen fish fingers
- 4 slices white bread slices
- 4 tbsp mayonnaise
- 2 tsp malt vinegar (or white vinegar)
- 1 tbsp butter
- 0 to taste salt and black pepper
Instructions
- 1
Heat butter in a large skillet over medium-high heat until foaming, ~1 minute.
- 2
Add fish fingers in a single layer. Fry 3 minutes per side until golden and crispy.
- 3
While fish cooks, spread mayonnaise on both slices of bread for each sandwich.
- 4
Drizzle malt vinegar evenly over the mayo on the bottom slices.
- 5
Layer 4 hot fish fingers on each bottom slice, season with salt and pepper.
- 6
Top each with the second bread slice, press gently, and serve immediately.
Tools you’ll need
- large skillet (10–12 inch)
- spatula
- butter knife
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