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Fish finger sandwich

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Ingredients for 4 servings:

  • 1 salad (arugula, iceberg lettuce, lamb’s lettuce, lettuce)
  • 1 point fish sticks (frozen)
  • Remoulade, ready
  • n. B. onion(s), rings
  • 1 baguette(s), French (or baguette rolls, toast, etc.)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fry the fish fingers in a pan according to the instructions. Wash the lettuce and remove the leaves. Cut the baguette into portions and cut each in half to create a bottom and a top. Place the lettuce leaves on the bottom of the baguette, top with 2-3 fish fingers, and then pour the remoulade sauce on top. If you like, you can slice a small onion into rings and place it on top, then press the top of the baguette on top and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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