Fish Finger Torpedoes

Name: Fish Finger Torpedoes
Total time: 30 min
Yield: Serves 4
Cuisine: british
Ingredients: 300g pack fish fingers (preferably made with hoki rather than cod); 1 French stick (baguette); 4 or 5 generous tbsp mayonnaise; 5 lettuce leaves such as cos, halved lengthways; 1 large shallot or small ordinary or red onion, thinly sliced; 1 dill cucumber or 4 gherkins, thinly sliced on the diagonal

⏱ 30 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Snack

These fish finger torpedoes are a brilliant British snack, ideal for a party or a quick bite. Crispy fish fingers are layered into a soft baguette with fresh lettuce, sliced shallot, and tangy gherkins, all bound together with a generous spread of mayonnaise. They are simple to assemble, making them a great project for children to help with. Ready in just 30 minutes, they offer a satisfying and tasty handheld meal.

Ingredients

300g pack fish fingers (preferably made with hoki rather than cod)
1 French stick (baguette)
4 or 5 generous tbsp mayonnaise
5 lettuce leaves such as cos, halved lengthways
1 large shallot or small ordinary or red onion, thinly sliced
1 dill cucumber or 4 gherkins, thinly sliced on the diagonal

Method

Preheat the grill and place the fish fingers on the grill rack. Cook them for 15 minutes, turning at least once, until the coating is crisp.
Slice the French stick lengthways and open it up. Apply a liberal amount of mayonnaise to the bread, then layer in the lettuce, sliced shallot or onion, and the dill cucumber or gherkin slices.
Once cooked, arrange the hot fish fingers inside the filled baguette. Slice the whole sandwich across into four individual portions to serve.

Nutrition (per serving)

Calories474 kcal

Fat23 g

Saturates3 g

Carbs53 g

Fibre2 g

Protein17 g

Sodium888 mg

Salt2 g

Recipe details

Skill levelEasy

CategorySnack

Cuisinebritish