The ultimate fish finger sandwich with chunky homemade tartar sauce

Ingredients

• 100 gramsmayonnaise
• 70 gramsgherkins, finely chopped
• 2 teaspoonsdill, chopped
• 2 teaspoonsflat-leaf parsley, chopped
• 1 tablespoonchives, chopped
• 1 teaspoonlemon juice
• 0.5 teaspoonsugar
• A few good grindsblack pepper
• 4brioche bread rolls
• 1 headlittle gem lettuce
• 12fish fingers
• 2avocados
• A few sprigsfresh dill

Instructions

1. 1

   Cook the fish fingers

   Cook the fish fingers according to the instructions on the packet.

2. 2

   Make the tartar sauce

   Finely chop the gherkins, dill, parsley and chives. Stir them together with the mayonnaise, lemon juice, sugar and black pepper.

3. 3

   Slice the avocado

   Halve each avocado and remove the stone. Slide a spoon between the flesh and skin to separate them, then cut the flesh into thin slices.

4. 4

   Toast the rolls

   Slice each brioche roll in half horizontally. Heat a large frying pan over medium-high heat and toast the cut sides of the rolls until lightly golden and crisp.

5. 5

   Assemble the sandwiches

   Put a layer of lettuce on the bottom half of each roll and spoon over some tartar sauce. Add three fish fingers to each, followed by more tartar sauce and the avocado slices. Top with a few sprigs of fresh dill and another layer of lettuce, then finish with the top half of each roll. Serve immediately with shoestring fries, chips, potato salad or a green salad.

What is a fish finger sandwich?

A fish finger sandwich is a familiar British comfort-food staple: crisp fish fingers tucked into bread with a cool, creamy accompaniment. This version builds it into a generous brioche roll with avocado and lettuce.

The homemade tartar sauce gives the sandwich its distinctive tang, while the toasted bread and crisp leaves add contrast to the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 344 calories, 3g protein, 10g carbs, 34g fat.

The brioche rolls and fish fingers provide much of the carbohydrate, while the mayonnaise, brioche and avocado contribute fat; the fish fingers provide most of the protein. For a more balanced plate, serve a sandwich with a green salad rather than adding another starchy side.

What makes the tartar sauce chunky?

Gherkins: Finely chop them so their sharp, pickle-like flavour is spread through the mayonnaise without losing their bite.

Herbs: Dill, parsley and chives bring a fresh, savoury note. Stir them in with the lemon juice, sugar and pepper, then spoon the sauce into the sandwich in two layers.

Cook the fish fingers to suit the packet

Fish fingers: Follow the packet directions, as cooking times and methods can vary between products. Aim for a crisp coating and a hot centre before assembling the sandwiches.

Timing: The sauce and avocado can be prepared while the fish fingers cook, keeping the short preparation moving. Toast the rolls close to serving so their cut sides stay crisp.

Toast the brioche carefully

Cut sides: Place the halves cut-side down in a pan over medium-high heat and watch for a light golden colour. Brioche can brown quickly, so lift a roll to check rather than leaving it unattended.

Texture: Toasting adds a crisp surface while the inside of the roll remains soft enough to hold the filling.

Build the layers for a sturdy sandwich

Lettuce: Start with a layer on the bottom roll to separate the bread from the sauce and fish fingers. Add the final leaves on top before closing the sandwich.

Filling: Divide the three fish fingers across each roll, then layer on the extra sauce, avocado and dill. Serve straight away, while the fish fingers and toasted bread are still crisp.

What to serve alongside

For a classic, hearty plate, serve the sandwiches with shoestring fries, chips or potato salad. A green salad makes a fresher accompaniment and adds another crisp element.

The sandwich is substantial on its own, so choose a side to suit your appetite and the occasion.

Recipe notes & tips

• Chop the gherkins and herbs finely so the sauce is easy to spoon onto the rolls.
• Check the fish fingers against their packet instructions, as cooking methods differ.
• Toast only the cut sides of the brioche rolls.
• Slice the avocado shortly before assembling to keep the slices fresh.
• Assemble the sandwiches just before serving to preserve the crisp textures.

Variations

• Extra herbs: Increase the dill or parsley in the tartar sauce for a more pronounced fresh flavour.
• More tang: Add a little extra lemon juice to the sauce to sharpen its flavour.
• Crisper lettuce: Use crisp lettuce leaves throughout for extra crunch.
• Different bread: Use another soft bread roll if brioche is unavailable.
• Salad side: Serve with a green salad for a lighter accompaniment.

Common mistakes to avoid

• Soggy fish fingers: Cook them until crisp according to the packet before adding them to the sandwich.
• Over-toasted brioche: Watch the cut sides closely and remove them once lightly golden.
• Large gherkin pieces: Chop them finely so they distribute more evenly through the sauce.
• Sliding filling: Layer the lettuce beneath the sauce and avoid overloading each roll.
• Soft assembled rolls: Build the sandwiches just before serving rather than letting them sit.

How to store

For the best texture, assemble and serve the sandwiches immediately. Store any leftover tartar sauce covered in the fridge and use it within 2 days; keep cooked fish fingers and cut avocado separate, then reheat the fish fingers according to their packet guidance before serving.

Frequently asked questions