Fish Sambo

Fish Fingers Sambo



  • 6 Donegal Catch Fish Fingers
  • 4 Slices Brennan’s Bread
  • 3-4 Little Gem Leaves
  • 8 Slices of Cucumber
  • 2 Tbsp Heinz Tomato Ketchup

Tartare Sauce:

  • 2 Tbsp Hellmann’s Mayonnaise
  • 2 Tbsp Capers, Chopped
  • 2 Tsp Parsley
  • Zest & Juice of 1/4 Lemon
  • Salt & Pepper


1. To Oven Cook, Preheat the oven to 220°C or Fan 200°C. Place fish fingers on a baking tray and place them on the centre shelf in the oven. Cook for 12-14 minutes. Turn halfway through. To Grill, pre-heat grill to a medium heat, turning occasionally for 10 mins.
2. Mix the tartare sauce ingredients together in a small bowl.
3. Butter the bread then spoon the tartare sauce onto two slices. Top with shredded lettuce, the fish fingers, sliced cucumber and a squeeze of tomato ketchup. Close the sandwich and serve straight away.

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