Make this posh fish finger sandwich, then check out our homemade fish fingers, beer-battered fish tacos, tuna sandwich and haddock goujons.


  • 200g pack haddock or cod goujons
  • 2 brioche-style buns, toasted
  • 50g rocket
  • 1 shallot, diced
  • 1 tbsp capers, chopped
  • 6 cornichons, finely diced
  • ¼ tsp Dijon mustard
  • 4 tbsp mayonnaise
  • ½ lemon


  • STEP 1

    To make the tartare sauce, mix everything with a squeeze of lemon and season well.

  • STEP 2

    Grill or bake the goujons following the pack instructions. Spread the bottom of the buns with half the sauce then add the rocket. Pile on the goujons then top with the rest of the tartare sauce and the bun tops.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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