Recipes

Fish Finger Sub

Ingredients

10 Portions

Battered Fish (as per FFT Recipe): 2 small goujons per portion
Mayonnaise: 200ml
Bread Roll: 5
Iceberg Lettuce (sliced)

50 Portions

Battered Fish (as per FFT Recipe): 2 small goujons per portion
Mayonnaise: 1 litre
Bread Roll: 25
Iceberg Lettuce (sliced)

100 Portions

Battered Fish (as per FFT Recipe): 2 small goujons per portion
Mayonnaise: 2 litres
Bread Roll: 50
Iceberg Lettuce (sliced)

Method

  1. Prepare the fish goujons as per the FFT Battered Fish Recipe
  2. Slice one roll lengthways
  3. Lightly spread with mayonnaise
  4. Add a little sliced iceberg lettuce
  5. Add 4 goujons and cut in half (2 per portion)
  6. Serve immediately

Key Points

Allergens

Wheat, Eggs, Fish, Mustard, Milk

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