At the heart of this truly exceptional sandwich lies a generous helping of homemade fish fingers, each one perfectly crisp thanks to a golden, crunchy crumb coating that delivers satisfying texture with every bite. These aren’t your average fish fingers — they’re thick, flaky, and full of flavor, made from your choice of firm fish. Both salmon and cod work wonderfully, offering their own unique taste and richness, but feel free to experiment with whatever fresh fillets you have on hand.
. The contrast of the warm, crispy fish fingers against soft bread is a delight, especially when paired with your favorite condiments or a dollop of tartar sauce. For a well-rounded and comforting meal, serve this sandwich alongside a pile of sweet potato chips — their natural sweetness and slight caramelization in the oven complement the savoury fish beautifully.
Fish finger sandwich’s- ingredient list!
Here’s a list of all the ingredients you’ll need to bring this delicious sarnie to life — simple, fresh components that come together to create something truly satisfying and full of flavour.
Ingredient list;
4 medium sweet potatoes (around 800g or 1lb 12oz in total)
1 teaspoon of smoked paprika for a subtle, smoky kick
3 tablespoons of olive oil
25g (1oz) of plain (all-purpose) flour
1 large free-range egg
1 to 2 thick slices of wholemeal bread, approximately 80g or 2¾oz
15g (½oz) of grated Cheddar or Parmesan cheese — this is optional, but adds a lovely richness
4 skinless, boneless salmon or cod fillets, each weighing about 120g (4oz)
2 tablespoons of tomato ketchup
4 generous tablespoons of natural yogurt
1 head of Little Gem lettuce
4 soft submarine-style bread rolls
Sea salt and freshly ground black pepper, to season
fish finger sandwich- step by step instruction method!
Step 1
Start by preheating your oven to 200°C (180°C for fan ovens) or Gas Mark 6. Giving your oven enough time to fully heat up is important, as it ensures even cooking and helps your sweet potato chips and fish fingers develop that perfect golden crisp.
Step 2
Give the sweet potatoes a good scrub under cold running water to remove any dirt — no need to peel them, as the skin adds extra texture and nutrients. Once clean, slice each potato into thick, chunky chips. If you happen to have a crinkle-cut knife, this is a great time to use it for that fun, ridged shape that holds onto seasoning beautifully. Once all the chips are cut, spread them out evenly on a large baking tray, making sure they’re in a single layer so they roast evenly and crisp up nicely in the oven.
Step 3
Sprinkle the sweet potato chips lightly with a pinch of sea salt and a few twists of freshly ground black pepper, followed by the smoked paprika, which will add a gentle warmth and a hint of smokiness to the dish. Drizzle over about a tablespoon of olive oil, making sure to coat the chips evenly. Use your hands or a spatula to toss everything together right on the tray, turning the chips so they’re well coated in the oil and spices — this helps them roast up with a beautiful golden color and deliciously crispy edges.
Step 4
Spread out in a single layer on the tray and bake for 35 minutes, or until golden and cooked through. Spread the flour out on a plate and crack the egg into a shallow bowl, beating it lightly with a fork. Tear the bread into chunks and place it in a food processor along with the cheese (if you’re using it), 2 tablespoons of olive oil, and a pinch of salt and pepper. Blitz everything together until you have fine, even breadcrumbs, then pour the mixture out onto a baking tray, ready for coating the fish.
Step 5
Line a second baking tray with baking paper. Take each fish fillet and, using a sharp knife, carefully slice it in half lengthways to create thinner, finger-like pieces. Don’t worry if the pieces end up being slightly uneven in shape — that rustic look adds charm, and they’ll still cook beautifully. Working one piece at a time, lightly coat the fish in the flour, making sure all sides are covered in a thin, even layer — this helps the egg stick properly.
Step 6
Next, dip the floured fish into the beaten egg, allowing any excess to drip off to avoid sogginess. Finally, press the fish into the prepared breadcrumb mixture, turning it over and gently pressing to ensure every surface is well coated. The result should be a lovely, even crust that will crisp up perfectly in the oven. Repeat this process for all the fish pieces.
Step 7
Transfer to the lined tray (at this stage you can freeze the fish fingers, so feel free to double up and have some extras for another day).
Step 8
When the sweet potato chips have about 15 minutes of cooking time left, it’s time to slide the tray of prepared fish fingers into the oven. Place them on a middle shelf, giving them enough space to cook evenly and develop a golden, crispy coating.
Step 9
Bake the fish fingers for around 15 minutes, or until they’re golden on the outside and cooked through in the center — they should flake easily when tested with a fork. If you’re using frozen fish fingers instead of freshly made ones, extend the cooking time to about 20 minutes to ensure they heat through completely and crisp up nicely. Keep an eye on them toward the end, as ovens can vary, and you want that perfect golden finish.
Step 10
Stir the tomato ketchup and natural yoghurt together in a small bowl to create a quick and easy version of Marie Rose sauce — creamy, tangy, and perfect for the fish. Next, trim the base off the Little Gem lettuce, then finely slice the leaves into thin shreds. Finally, take the submarine rolls and cut them in half horizontally, ready for assembling your sandwiches.
Step 11
Load up the bases of the rolls with a spoonful of the sauce and a handful of shredded lettuce, then place 2 fish fingers on each one, and pop the lids on. Serve the sweet potato chips alongside, and tuck in!
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