Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

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!


Before you start

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


  • 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


  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