Make these crispy fish sandwiches for a hearty bite, then also check out our tuna sandwich, sardine katsu sandwich and shrimp po’ boy sandwich.


  • ½ cucumber, halved lengthways and seeds scraped out
  • ½ small red onion, finely sliced
  • ½ tsp caster sugar
  • 2 tsp white wine vinegar
  • 4 tbsp tartare sauce
  • 2 tsp American mustard
  • a few dashes Tabasco
  • 350-400g pack breaded chunky cod or haddock fillets
  • 4 slices monterey jack or emmental
  • 4 soft buns, split and toasted
  • 1 Little Gem, leaves separated


  • STEP 1

    Chop the cucumber into very thin slices and put in a bowl with the onion, sugar and vinegar. Season and toss. Mix together the tartare sauce, mustard and Tabasco.

  • STEP 2

    Cook the fish following pack instructions then cut in half to make 4 squarish pieces. Top with a cheese slice and return to the oven for a minute or so until melted.

  • STEP 3

    To assemble the sandwiches, spread the bun bottoms with a little spicy tartare, add a couple of lettuce leaves, and some of the drained cucumber and onion, then top with a piece of fish, more sauce and the bun tops.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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