Fish Finger Hot Dogs

by BBC Good Food

A twist on a classic fish finger sandwich the whole family will love.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven and cook the fish fingers according to the packet instructions.

Step 2

Meanwhile, put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Split the hot dog buns, toast the cut-side under the grill, then spread each roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve with the lemon wedges for squeezing over.

  • Ingredients
  • Based on 4 servings
  • 4 tbsp Mayonnaise 1x Hellmann's Real Squeezy Mayonnaise 250ml
  • 3 Gherkin, finely chopped 1x Sainsbury's Pickled Gherkins in Vinegar 340g (170g*)
  • 4 Brioche Hot Dog Buns, partially split down the middle 1x Sainsbury's Brioche Hot Dog Rolls x4
  • 1 Lemon, juice 1x Sainsbury's Lemons
  • 8 Chunky Fish Fingers 1x Sainsbury's Chunky Cod Fish Fingers, Taste the Difference x8 480g
  • 0.25 Iceberg Lettuce, shredded 1x Sainsbury's Iceberg Lettuce
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