Fish finger torpedoes

Name: Fish finger torpedoes
Total time: 30 min
Yield: 4
Ingredients: 300g pack fish fingers; 1 French stick; 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 min

Prep—

Cook—

Additional30 min

Total30 min

Good Food team

Ingredients

300g pack fish fingers
1 French stick
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

Instructions

3 steps

Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.

15 min

Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.

When the fish fingers are ready, pack them into the baguette and cut across into four portions.

Progress

0 / 3 steps