The Best Fish Finger Sandwich

Deep fry fish fingers for 6 mins at 180°C. Drain on kitchen paper. Deep fry fries. Wash and drain lettuce. Slice gherkins and warm mushy peas.

Assembly – Lay a slice of bread on a clean work surface and smother with mushy peas, top with fish fingers, rocket leaves, gherkin slices and a good dollop of tartare sauce. Top with a second slice of bread and sandwich together. Cut in half and serve with skin on fries and a side of tartare sauce.