Fish finger sarnie

A classic. Fish fingers, soft white bread and lashings of a delicious mayo with a twist.

Ingreadient

• 8 Essential Frozen Cod Fish Fingers
• 50g sun-dried tomatoes in oil, drained
• 1 tsp Cooks’ Ingredients Pomegranate Molasses
• 2 tsp Cooks’ Ingredients Pul Biber
• 100g Essential Mayonnaise
• 4 slice/s soft white farmhouse bread
• 1 baby gem lettuce, shredded
• hot sauce, to serve

Step by step

1. Preheat the oven to 220ºC, gas mark 7 and cook the fish fingers according to pack instructions.
2. Meanwhile, put the sun-dried tomatoes, pomegranate molasses and pul biber into a small food processor and blitz to a rough paste. Tip into a bowl and add the mayonnaise. Mix well.
3. Slather ½ of the mayonnaise onto 2 slices of the bread and top each with 4 fish fingers. Place the lettuce on top, add a dash of hot sauce and sandwich with the remaining bread. Serve immediately.