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+ servings
two sandwiches stacked on each other on wooden board with sauce dripping out

Classic Fish Finger Sandwich

This Fish Finger Sandwich is made with homemade crispy baked fish fingers, soft white bread and creamy tartar sauce!
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Course: lunch
Cuisine: British
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings (click & slide): 3 sandwiches
Calories per serving: 535kcal
Author: Chris
Cost per serving: £3.50 / $4.50


  • Large Baking Tray + Wire Rack
  • Medium/Large Pan & Wooden Spoon
  • 3 Large Shallow Bowls (for dredging)
  • Small Bowl (for spice mix)
  • Sharp Knife & Chopping Board
  • Paper Towels


Fish Fingers

  • 2 Skinless Cod Loins, around 12oz/300g each (see notes)
  • 1 1/4 cup / 75g Panko Breadcrumbs (see notes)
  • 1/4 cup / 20g finely grated Parmesan
  • 1/3 cup / 70g Flour
  • 2 Eggs, beaten
  • 1 heaped tbsp Butter
  • Oil Spray


  • 1 tsp EACH: Paprika, Salt
  • 1/4 tsp EACH: Onion Powder, Garlic Powder, White Pepper


  • 6 medium slices of Soft White Bread
  • 3 heaped tbsp Tartar Sauce (and/or Ketchup!)
  • Flaky Sea Salt
  • Malt Vinegar or Lemon Juice (optional)
  • Butter, as needed


  • Toast Breadcrumbs: Melt 1 heaped tbsp butter in a pan over medium heat and pour in your Panko. Fry for 5mins, or until the breadcrumbs turn golden, stirring & shaking the pan frequently. Place in a dish to cool.
  • Seasoning: In a small pot combine paprika, salt, onion powder, garlic powder and white pepper. Place to one side.
  • Prepare Fish: Slice each loin into 6 wedges (12 in total, 4 per sandwich). They will shrink so cut them slightly larger than what you imagine them ending up like. Thoroughly pat the fish dry with paper towels. Quickly move on to the next step as the fish becomes watery the longer it rests (can pat dry again just before dredging if you need)
  • Dredge: Line up 3 large bowls. First bowl is flour with half of the seasoning mix. The second is 2 beaten eggs. Third is breadcrumbs, parmesan and the rest of your seasoning mix. One by one dip the fish into the flour, then into the egg and finally into the breadcrumbs, ensuring you fully coat at each stage (especially the last).
  • Cook: Space out on an oiled wire rack above a baking tray (don't cram together or they'll go mushy as they cook). Spray with oil then pop in the oven at 220C/425F for around 12-15mins, or until golden and crispy all over. Allow to rest for a few mins (they crisp as they cool).
  • Sandwich: Spread one side of each of your slices of bread with butter. Top with fish fingers, then sprinkle with salt and a dash of lemon juice or vinegar. Slather over a good dollop of tartar sauce, then add the second slice of bread, slice in half and enjoy! If you want both sauces, spread the tartar sauce on top of the butter then squeeze the ketchup over the fish fingers.

Quick Demo


a) Fish - Most white fish works great as fish fingers! I just like cod because it's the classic option, and cod loins are the perfect shape to slice into wedges. You could also use pollock and haddock. In general though you're looking for 21oz/600g of fish, preferably in a shape that's easy to carve into large wedges.
b) Panko Breadcrumbs - These are great because they're large and airy, meaning they crisp up really nicely. You'll find them in the Asian section of most supermarkets.
c) Make Ahead - I actually don't recommend making the fish fingers ahead of time. The longer they rest the more water the fish leaks out and the soggier the breadcrumbs get. Fresh is best in the case!
d) Calories - Per sandwich assuming 1/2 tbsp butter per sandwich.
Nutrition Facts
Classic Fish Finger Sandwich
Amount Per Serving
Calories 535 Calories from Fat 137
% Daily Value*
Fat 15.18g23%
Saturated Fat 6.979g44%
Trans Fat 0.105g
Polyunsaturated Fat 2.477g
Monounsaturated Fat 4.184g
Cholesterol 223mg74%
Sodium 2132mg93%
Potassium 701mg20%
Carbohydrates 51.01g17%
Fiber 2.9g12%
Sugar 4.69g5%
Protein 45.58g91%
Vitamin A 536IU11%
Vitamin C 0.4mg0%
Calcium 221mg22%
Iron 4.38mg24%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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