Fishless Finger Sarnie

0:30 m

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!

Start cooking ➞




For the fishless fingers

<item-todo-done>1 tbsp caper brine<item-todo-done><item-todo-done>1 tbsp nori sprinkles<item-todo-done><item-todo-done>4 tbsp cornflour<item-todo-done><item-todo-done>2 tbsp water<item-todo-done><item-todo-done>4 tbsp golden breadcrumbs<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done>1 x 280g block of firm tofu<item-todo-done>

For the minted mashed peas

<item-todo-done>2 tbsp mint jelly<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>150g frozen peas<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the super simple tartar sauce

<item-todo-done>4 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>1 tbsp capers<item-todo-done><item-todo-done>1 gherkin<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

For the sarnie

<item-todo-done> tbsp plant-based butter<item-todo-done><item-todo-done>4 slices of sourdough bread<item-todo-done>

Before you start

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

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

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

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

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

Cook the fishless fingers and assemble

  • 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
  • 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
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