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Fishless Finger Sarnie

Fishless Finger Sarnie
Fishless Finger Sarnie

The fish finger sandwich is a British classic, which we've upgraded with our super tasty recipe for a vegan fish finger sandwich, which tastes absolutely delicious, with none of the fish. Give it a try!

Ingredients
Method

Before you start

Deep frying pan | 3 mixing bowls | 1 small saucepan | Kettle boiled

Ingredients

  • 4 slices sourdough bread
  • Plant-based butter

For the fishless fingers

  • 280g block extra-firm tofu
  • 1 lemon
  • 1 tbsp caper brine
  • 1 tbsp nori sprinkles
  • 4 tbsp cornflour
  • 2 tbsp water
  • 4 tbsp golden breadcrumbs
  • Vegetable oil

For the minted mashed peas

  • 150g frozen peas
  • 2 tbsp mint jelly
  • 1 tbsp plant-based butter
  • Salt and pepper to taste

For the super simple tartar sauce

  • 4 tbsp plant based mayo
  • 1 tbsp capers
  • 1 gherkin
  • Salt and pepper to taste

Method

  1. 1.

    Prepare the tofu | Cut the tofu into 6 fingers | Halve the lemon and squeeze the juice into the wide shallow pasta bowl | Add the caper brine and nori sprinkles to the bowl and stir to combine | Add the tofu fingers to the bowl, turn to coat and leave to marinate

  2. 2.

    Make the minted mashed peas | Add the peas to the saucepan, put the pan on the stove, cover with boiling water and simmer the peas until cooked through | Drain the peas with a colander and shake off the excess water | Warm the butter in a saucepan over medium heat, add the mint jelly and stir to combine | Add the peas to the saucepan with a little salt and pepper and stir to coat | Take the pan off the heat and gently mash the peas with a potato masher or the back of a fork | Set the pan to one side

  3. 3.

    Make the super simple tartar sauce | Dice the capers and gherkin and add to a mixing bowl with the mayo and a pinch of salt and pepper | Stir to combine and set to one side

  4. 4.

    Make the fishless fingers | Add the cornflour and water to a bowl and stir to make a slurry | Add the tofu fingers to the bowl and fold to coat | Transfer the fingers to a bowl containing the golden breadcrumbs and fold to coat

  5. 5.

    Cook the fishless fingers | Pour 1cm vegetable oil into the frying pan and warm over medium-high heat until the end of a wooden spoon bubbles lightly | Add the fish fingers to saucepan and fry until golden crispy, turning when needed to ensure an even cook | Transfer the fish fingers to a plate lined with kitchen paper to drain off any excess grease

  6. 6.

    Assemble your sarnies | Butter the bread and build the sandwiches your way using the peas, tartar sauce and fish fingers | Serve immediately and tuck in