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Fish Fingers Sambo

Serves: 2

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



  1. 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.
  2. Mix the tartare sauce ingredients together and season with salt and pepper.
  3. 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.