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Cook fish fingers according to packet instructions.
While the fish fingers are cooking, prepare the slaw: Toss together the cabbage and radish with a generous amount of Lucy’s Zesty Mayo Dressing.
Assemble your sandwich: Top one half of the toasted brioche bun with the warm fish fingers (add a little gem lettuce leaf underneath for extra crunch, if desired) then a large spoonful of the slaw.
Squeeze over a lemon wedge and garnish with cress. Finish with the second brioche bun half.
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