Fish Stick Sandwiches with Herby Mayo
In the UK: Fish Finger Sandwiches with Herby Mayo
- 30 mintotal time
- $3.09£2.15a serving
- 717678calories
- 3635 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Homemade panko fish fingers, pan-fried until crisp, in soft bread with lettuce and a lemony herb mayo.
Ingredients
Serves 4.
- 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 2 large eggs
- 4 oz panko breadcrumbs
- 4 oz mayonnaise
- ½ bunch parsley
- ½ cucumber
- 1 lemon
- 8 oz sandwich bread, 8 slices
- ¼ iceberg lettuce, shredded
- 3 tbsp all-purpose flour
- 4 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, fish, soy, mustard. Check the label: milk, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Pat the fish dry, cut into 12 finger-sized strips, lay them on a plate and season with salt and black pepper. Wash your hands, the board and knife after handling the raw fish.
- Put the all-purpose flour, the eggs, beaten, and the panko in three shallow dishes. Dust each strip in flour, dip in egg and press into the crumbs to coat well.
- Heat half the vegetable oil in a large non-stick frying pan on medium heat. Using a fish slice, fry half the fish fingers for 2–3 minutes on each side until golden and crisp and the fish is opaque and flakes easily (145°F). Drain on absorbent paper and repeat with the rest of the oil and fish.
- Meanwhile, on a clean board, finely chop the parsley and the cucumber and mix into the mayonnaise with the zest and juice of half the lemon and a pinch of pepper.
- Spread the bread with the tartare-style sauce, add the shredded lettuce and 3 fish fingers per sandwich and close with the remaining slices. Wash the fish slice before using it to serve. Serve with the rest of the lemon in wedges.
Leftovers: Best eaten straight away. Cooked fish fingers keep in the fridge for 1 day; re-crisp in a hot oven until piping hot.
Ingredients
Serves 4.
- 500 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge
- 2 eggs
- 100 g panko breadcrumbs
- 100 g mayonnaise
- ½ bunch parsley
- ½ cucumber
- 1 lemon
- 225 g sliced bread, 8 slices
- ¼ iceberg lettuce, shredded
- 3 tbsp plain flour
- 4 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: gluten, egg, fish, soya, mustard. Check the label: milk, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Pat the fish dry, cut into 12 finger-sized strips, lay them on a plate and season with salt and black pepper. Wash your hands, the board and knife after handling the raw fish.
- Put the plain flour, the eggs, beaten, and the panko in three shallow dishes. Dust each strip in flour, dip in egg and press into the crumbs to coat well.
- Heat half the vegetable oil in a large non-stick frying pan on medium heat. Using a fish slice, fry half the fish fingers for 2–3 minutes on each side until golden and crisp and the fish is opaque and flakes easily (63°C). Drain on absorbent paper and repeat with the rest of the oil and fish.
- Meanwhile, on a clean board, finely chop the parsley and the cucumber and mix into the mayonnaise with the zest and juice of half the lemon and a pinch of pepper.
- Spread the bread with the tartare-style sauce, add the shredded lettuce and 3 fish fingers per sandwich and close with the remaining slices. Wash the fish slice before using it to serve. Serve with the rest of the lemon in wedges.
Leftovers: Best eaten straight away. Cooked fish fingers keep in the fridge for 1 day; re-crisp in a hot oven until piping hot.
Nutrition per serving
| Calories | 717 |
|---|---|
| Protein | 36 g |
| Carbohydrate | 55 g |
| Fat | 39 g |
| Fiber | 4 g |
| Sodium | 728 mg |
| Calories | 678 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 51 g |
| Fat | 38 g |
| Fibre | 4 g |
| Sodium | 600 mg |
Worked out from the ingredients, 370 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.09 a serving in the US (range $2.36–$4.10) and £2.15 in the UK (range £1.64–£2.84). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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