Fish Finger Butty with Lemon Mayonnaise

The ultimate fish finger sandwich — crisp fish fingers in soft, buttered bread with a zingy lemon mayonnaise and a little crunch. Unashamed comfort food, done properly. Everyone has a soft spot for this one.

Why this works

• Crisp, golden fish fingers against soft, buttered bread is the whole joy of it.
• A lemon mayonnaise lifts it above the everyday, cutting the richness with acidity.
• A little crunch — lettuce or cucumber — keeps it from feeling heavy.

Ingredient notes and swaps

• Fish fingers — good-quality or homemade cod or haddock fingers, baked until crisp.
• Soft white bread or a bap — well buttered; nothing fancy required.
• Mayonnaise, lemon and a little zest — the sauce that makes it.
• Crisp lettuce or cucumber — for crunch and freshness.
• Optional extras — capers, gherkins or a dash of hot sauce.

Fish Finger Butty with Lemon Mayonnaise

Favourite Favourited

Chunky, crunchy fish fingers given a make-over. Using sustainable white fish and serving with delicious lemon mayonnaise, this childhood favourite is given new life.

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Prep Time 13 minutes mins

Cook Time 15 minutes mins

Total Time 28 minutes mins

Servings: 2 people

Course: Lunch

Cuisine: British

Calories: 290

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 6 Haddock Fish Fingers
• 80ml Light Mayonnaise
• 1 Lemon, zest only
• 2 Tbsp Capers, chopped
• 10g Dill, leaves picked and chopped
• 4 slices of Wholemeal Bread
• 50g Rocket
• Sea Salt & Freshly Ground Black Pepper

Method

 

1. Mix together the Mayonnaise, Lemon zest, Capers and Dill.
2. Season to taste
3. Cook the Fish Fingers according to packet instructions, or in a Pre-heated Oven 180 degrees C for 10 minutes
4. Spread the Lemon Mayonnaise on four slices of bread
5. Add the Fish Fingers and Rocket
6. Top with remaining slices and serve

Nutrition

Calories: 290kcalCarbohydrates: 4gProtein: 2gFat: 30gSaturated Fat: 5gSodium: 720mgFiber: 1gSugar: 2g

Notes

For extra crunch, try toasting the bread lightly before assembling. Ensure fish fingers are piping hot when served. Try adding a pinch of smoked paprika to the mayonnaise for a subtle smoky flavour.

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Tips for success

• Bake or grill the fish fingers until properly crisp — soggy fingers spoil it.
• Butter the bread right to the edges so it does not go soggy.
• Make the lemon mayo punchy; it is the thing that lifts the whole butty.
• Assemble and eat straight away, while everything is hot and crisp.

Make ahead, storage and reheating

• Best fresh — this is very much a make-and-eat sandwich.
• Get ahead — the lemon mayo can be made a day ahead.
• Storage — not one for leftovers.

What to serve it with

• With chips and a wedge of lemon for the full chip-shop effect.
• A cold drink and no apologies.

FAQ

Should I bake or fry the fish fingers? Baking or grilling gives a crisp result with less mess; fry if you prefer.

What bread is best? Soft white bread or a floury bap — this is not the place for sourdough.

Can I make my own fish fingers? Absolutely — goujons of cod or haddock in breadcrumbs make a lovely homemade version.

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