Fish finger, lettuce & tartare sauce sarnie


Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

It seems every menu these days is offering a fish finger sarnie, but when we first opened in Hampstead this was still very much a guilty pleasure. You need fresh white squidgy bread – it cannot be a day old – and the fish fingers are very much better if deep-fried. We think the uniform frozen fish fingers you buy are better in a sarnie than homemade ones, and we’re not ashamed to admit it.