1 day ago
7
I love pantry-raid meals. Even when the fridge is shockingly bare, an enticing meal still sits at your fingertips, so long as you have the right ingredients to hand in your cupboards. This sriracha mayo twist on the fish finger sandwich is a 10/10 “pantry raider”. The Kewpie mayonnaise brings umami oomph, with the crunch of fish fingers, the tang of cornichons and the warmth of sriracha and chilli against soft, crustless bread. Warning: if there’s any sriracha mayo left over, you may lick the bowl.
Fish finger and sriracha mayo sandwich
Prep 10 min
Cook 20 min
Serves 2
10 fish fingers
4 tbsp Kewpie mayonnaise
1 tbsp sriracha
Butter, softened, for spreading
4 slices soft white sandwich bread
4 tender lettuce leaves
8 cornichons, thinly sliced
1 long red chilli, thinly sliced (remove the pith and seeds if you want less heat)
1 small handful coriander leaves
Bake the fish fingers according to the packet instructions. Meanwhile, combine the mayo and sriracha in a small bowl.
Butter the bread and spread the sriracha mayo evenly over one side of each slice. Top two slices with lettuce, the cooked fish fingers, cornichon slices, chilli and coriander leaves, then sandwich together with the remaining two slices of bread.
Taking care not to squish the sandwiches too much, trim off and discard the crusts, then cut in half and serve immediately.
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Lara Lee is the author of A Splash of Soy, published by Bloomsbury at £22. To order a copy for £19.80, visit guardianbookshop.com
