Fish Finger Sandwich: Recipe

Sustainable fish finger sandwich seafood recipe from Gills Gills Gills

Who doesn’t love a fish finger sandwich? Here we have made our own version and given it a Gills twist served with tartare sauce, pickled red onions and rocket. All the comfort of the classic, just a bit fancier.

Timings: 15 minutes (if onions are already pickled)

Ingredients (serves two):

  • 1 large white fish fillet
  • 500g plain flour
  • 500ml sparkling water (as cold as possible)
  • 1 teaspoon of baking powder
  • ½ teaspoon of turmeric
  • 2 bread rolls
  • Handful of rocket
  • 1 red onion
  • 100ml vinegar (white wine or apple cider works best)
  • 1/2 teaspoon of sugar
  • Pinch of salt


  1. Finely slice the red onion into rounds and place in a small bowl.
  2. Put the vinegar, 100ml of tap water, sugar and salt into a small pan and bring to a low heat. You just want to bring everything together and dissolve the sugar, rather than bring to the boil.
  3. Once everything is dissolved pour on top of the red onions and cover the bowl in clingfilm. The onions will be ready to eat in an hour, but can last a couple weeks and are great for adding to salads.
  4. Now to make the batter (this is actually the same batter recipe as our fish and chip recipe). The water should be as cold as possible (we put ours in the freezer for about half an hour before). The sparkling water creates a really light and fluffy batter.
  5. Mix the flour with the baking powder and turmeric (this just adds a lovely colour to the batter) and slowly whisk in the sparkling water.
  6. In a pan get some oil (we used vegetable oil) to 180degreesC. If you don’t have a thermometer an easy way to test is just by dropping some batter in, if it rises to the top and sizzles you are good to go.
  7. Slice the fillet across, into about one inch slices.
  8. Place the fish fillets into plain flour before into the batter and into the oil.
  9. Turn around three minutes in, for another two minutes. The batter should be a lovely golden brown colour.
  10. Remove the fish and place on kitchen towel to drain the oil.
  11. If you fancy making tartar sauce to go with this the recipe is here.
  12. Slice open your rolls (toast if this is what you want) and then assemble your roll!

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