Everyone knows that one of the easiest ways to make a sandwich even more delicious is to add crisps. In this fish finger sandwich recipe, we’ve coated fillets of haddock in a mouthwatering mix of Extreme Ridge Salt and Double Vinegar Potato Crisps. They're loaded into our pillowy soft Japanese Style Milk Buns, with lashings of our Collection Tartare Sauce and crisp lettuce.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
100 g
M&S extreme ridge salt and double vinegar potato crisps
100 g
white spelt flour
2
M&S large free-range eggs, whisked
4
M&S Collection wild Norwegian cod loins
4
M&S Japanese milk buns
2 tbsp
M&S Collection tartare sauce
1/2
M&S round lettuce, torn into leaves
2 tbsp
M&S pickled sliced gherkins
as needed
M&S smokehouse tomato sauce
