Fish Fingers Sambo
Prep Time – 10 mins
Cooking time – 25 mins
6 Donegal Catch Fish Fingers
4 slices white of your favourite bread
3-4 Little Gem leaves, shredded
2 gherkins, sliced finely (optional)
about 2 tbsp tomato ketchup
For the tartare sauce
2 tbsp mayonnaise
2 tsp capers, drained and chopped
2 tsp finely chopped cocktail or regular gherkins
2 tsp finely chopped flat-leaf parsley
zest and juice of ¼ lemon
- Pre-heat Oven 220 ºC or Fan 200 ºC. Place fish fingers on a pre-heated backing tray on centre shelf, turning once, for 12-14 mins. For Grill, pre-heat grill to a medium heat, turning occasionally for 10 mins.
- Mix the tartare sauce ingredients together and season with salt and pepper.
- Butter the bread then spoon the tartare sauce onto two slices. Top with shredded lettuce, the fish fingers, sliced gherkins and a squeeze of tomato ketchup. Add the buttered bread slices on top and serve straight away.