Fish finger subs recipe
Created by The Tesco Recipes team
It’s hard to beat fish finger sandwiches for an easy tea and here we’ve served the rolls alongside homemade potato wedges for a satisfying meal. Add a spoonful of tangy tartare sauce and some crisp salad, or mix things up with your favourites – think ketchup, mayo or slices of fresh tomato. It’s one of those classic meals that everyone at the table will happily tuck into.
See method- Serves 4
- Takes 45 mins
- 587 calories / serving
Ingredients
- 2 large baking potatoes, scrubbed and cut into wedges
- 2 tsp vegetable oil or rapeseed oil
- 250g pack frozen fish fingers
- 4 white sub rolls, halved lengthways
- 1 Little Gem, shredded
- 2 celery stalks, finely sliced
- ½ lemon, juiced
- 4 tbsp tartare sauce
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Shop ingredientsEach serving contains
- Energy
- 2470kJ 587.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 84.0gProtein 19.5gFibre 8.3g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with the oil, then spread out on a baking tray and bake for 25 mins until just tender and starting to go golden.
- Turn the potato wedges, add the fish fingers to the tray, return to the oven and continue to bake for 10-12 mins until everything is cooked through and the potato wedges are golden brown.
- Remove the potato wedges and fish fingers from the oven and leave to rest for 2 mins. Meanwhile, warm the sub rolls in the oven.
- Toss the shredded lettuce and sliced celery with the lemon juice. To assemble, spread the cut sides of the sub rolls with tartare sauce. Divide the fish fingers, lettuce and celery between the base of the rolls and sandwich with the roll tops.
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