The fish finger sandwich is a classic lunch, and we‘re not known for turning one down when we’re in need of a comfort eat. But even as fans of this sarnie, we’d have to admit that with stodgy white bread and the white breadcrumbs on the fish as well, it’s probably not the healthiest of lunches...
But now we’ve come across Jamie Oliver’s take on the fish finger sandwich, we can indulge in a rather more nutritious way. Jamie's (pretty posh) fish finger sarnie uses salmon for an omega-3 boost, a wholemeal coating, and he’s added nutritious veggies, too. It all adds up to a delicious lunch.
Find out how to make this classic sandwich below, and, for more inspiration for every meal of the day, and treats besides, you’ll want to visit our food hub.
- Special thanks to Tesco for sharing this recipe with us
Jamie Oliver’s fish finger sandwich
Like the idea of making Jamie Oliver’s fish finger sarnie? You will need:
- 600g sweet potatoes
- 1 tbsp olive oil
- 2 salmon fillets
- 1 lemon
- 2 tbsp wholemeal flour for dusting
- One quarter of a white cabbage, grated
- 4 large carrots, grated
- 2 eating apples, grated
- 1 tbsp hot chilli sauce
- 3 tbsp natural yoghurt
- 200g frozen peas
- 1 ciabatta loaf
- Salt and freshly ground black pepper
1. Preheat the oven to 180ºC/350ºF/GM4. Cut the sweet potatoes into thin wedges and put on a baking tray. Drizzle with the olive oil, and season lightly. Bake for 30 minutes, turning halfway, until golden.
2. Slice the salmon lengthways and grate the zest of the lemon over it, plus squeeze over half the juice. Dust with flour, and season lightly.
3. Mix the grated cabbage, carrots and apples with the rest of the lemon juice and add a half tablespoon of chilli sauce and the yoghurt.
4. Boil the peas for 3 minutes, drain and then mash. Season.
5. Warm the ciabatta in the oven for 5 minutes.
6. Put the salmon into a non-stick frying pan on a medium heat and cook for around 6 to 8 minutes, or until cooked through.
7. Slice the loaf open and spread the base with the pea mash. Add some of the slaw, and then the salmon fillets. Add the top half of the loaf and slice into four. Serve with the rest of the slaw and the wedges.
Top tips: Add extra chilli sauce on top of the salmon before you put the lid on the sarnie if you’d like a bit more of a kick.
Jamie recommends fat-free yoghurt for making the slaw because it’s lighter and fresher, as well as healthier. We have to confess to liking the other version, too, but we take the point.