Traditional Fish Finger Sandwich

A delicious update on a classic.

3 Birds Eye Cod Fish Fingers

1 floury bap

30g iceberg lettuce

½ tomato, sliced

½ tbsp ketchup

For the tartare sauce:

2 tbsp mayonnaise

1 tsp gherkins, finely chopped

1 tsp lemon juice

1 tsp capers, drained and chopped

1 tsp fresh parsley, finely chopped

Salt and pepper

Cook the Birds Eye Cod Fish Fingers according to package directions.
To make the tartare sauce, mix together all of the ingredients and store in the fridge until needed.
Cut the roll in half and smear ketchup on one half. Top with the lettuce, tomato slices and fish fingers. Smear tartare sauce on the other half of the roll and close the sandwich.
Push down slightly.

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