Fish finger sandwich

Dig into a pub classic. With fish fingers, gherkins, lettuce and ketchup, plus a lovely homemade tartare sauce, It's a lunch to look forward to

Ingredients

• 4 fish fingers
• butter , softened, for spreading (optional)
• 2 slices white bread
• 0.5 tbsp tomato ketchup
• 0.5 gherkin , sliced
• handful of shredded lettuce
• 1 tbsp mayo
• 1 tsp capers , chopped
• squeeze of lemon juice
• 2 tsp chopped parsley
• 0.5 gherkin , finely chopped

Steps

1. Cook the fish fingers following pack instructions. Meanwhile, combine all the tartare sauce ingredients in a bowl and set aside.
2. Butter the bread (or you can leave the butter out, if you prefer), then spread the tartare sauce over one slice of bread and the ketchup over the other. Lay the fish fingers on top of the tartare sauce, then put the sliced gherkins on top, followed by the lettuce. Top with the other slice of bread, cut in half and serve.