Posh Fish Finger Sandwich
Nothing beats a humble fish finger sandwich!
- 2-3 fish fingers
- Brioche bun, toasted
- White cabbage, finely shredded
- Radishes, finely sliced or julienned
- Small handful of cress
- Lemon wedge, to serve
- Generous helping of Lucy's Dressings Lucy's Zesty Mayo Dressing
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.