Fish Finger Sandwich with Tartare Sauce

Ingredients

• 8 fish fingers
• 4 slices soft white bread
• Butter, for spreading
• 4 tbsp mayonnaise
• 1 tbsp capers, roughly chopped
• 1 tbsp gherkins, finely chopped
• 1 tsp Dijon mustard
• Squeeze of lemon juice
• Shredded iceberg lettuce
• Salt and black pepper

Method

1. Cook the fish fingers according to the pack instructions — grilled or oven-baked both work, just make sure they come out properly crisp.
2. While they cook, make the tartare sauce: mix the mayonnaise, capers, gherkins, mustard, and a squeeze of lemon juice in a small bowl. Season to taste.
3. Butter all four slices of bread on one side.
4. Spread a generous layer of tartare sauce on the unbuttered side of two slices.
5. Top with shredded lettuce, then the hot fish fingers straight from the grill (four per sandwich).
6. Add another spoonful of tartare sauce on top of the fish fingers, then close the sandwiches with the remaining bread, buttered side facing out.
7. Press down firmly, cut in half, and eat immediately while the fish fingers are still hot and crisp.

Estimated per sandwich (1 of 2).