Saturday 25 January 2020

Cod Finger Sandwiches

Fish finger sambos by
Fish finger sambos by

Aoife McElwain and Mark Duggan

Our grown up version of a fish finger sandwich is a serious treat that combines crispy, baked fish with bright green pea-filled mayonnaise


(makes about 4 sambos)

For the fish

About 500g of white fish (cod is great for holding its firm shape but try find the more sustainable pollack or hake)

Plain Flour

1 large egg

200g of breadcrumbs



Olive Oil

For the pea mayonnaise

200g of frozen peas, defrosted

2 tablespoons of mayonnaise

1 clove of garlic, finely grated or crushed

Squeeze of lemon juice



To serve

Soft rolls

Lemon slices

Fish finger sambos by


Pre-heat the oven to 190c/170c fan/Gas Mark 5.

Carefully slice the fish into wide rectangles. Don't be tempted to slice too thinly as these fish fingers need a bit of width to keep their shape.

Arrange the plain flour in a bowl and season with salt and pepper. Crack the egg into a bowl and beat with a fork. Add the breadcrumbs to a third bowl.

Dip the fish into the flour, then the egg and finally the breadcrumbs. Lay on a lightly oiled baking sheet.

Bake the fish for 15 to 20 minutes, until the breadcrumbs are golden and the fish is cooked through.

Meanwhile, make your pea mayonnaise by blitzing the defrosted peas in your food processor (or using a pestle and mortar to give them a good bash). Add the mayonnaise, garlic, squeeze of lemon juice and a good pinch of salt and pepper and mix well.

Check the seasoning of your pea mayonnaise before slathering it onto your soft rolls.

Pile the fish fingers on top of your pea mayonnaise-filled rolls and serve with a slice of lemon.

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