Fishless Finger Sarnie
- Simple
- 0:30 m
- 15 ingredients
The fish finger sandwich is a British classic, which we've upgraded with our super tasty recipe for a vegan fish finger sandwich, which tastes absolutely delicious, with none of the fish. Give it a try!
Serves: 2
Ingredients
For the fishless fingers
- 1 tbsp caper brine
- 1 tbsp nori sprinkles
- 4 tbsp cornflour
- 2 tbsp water
- 4 tbsp golden breadcrumbs
- vegetable oil
- 1 x 280g block of firm tofu
For the minted mashed peas
- 2 tbsp mint jelly
- 1 tbsp plant-based butter
- 150g frozen peas
- Salt & pepper to taste
For the super simple tartar sauce
- 4 tbsp plant-based mayonnaise
- 1 tbsp capers
- 1 gherkin
- Salt & pepper to taste
- Juice of 1 lemon
For the sarnie
- tbsp plant-based butter
- 4 slices of sourdough bread
Before you start
Deep frying pan | 3 mixing bowls | 1 small saucepan | Kettle boiled
Step 1
Prepare the tofu
- Cut the tofu into 6 fingers
- Halve the lemon and squeeze the juice into the wide shallow pasta bowl
- Add the caper brine and nori sprinkles to the bowl and stir to combine
- Add the tofu fingers to the bowl, turn to coat and leave to marinate
Ingredients
- 1 tbsp caper brine
- 1 tbsp nori sprinkles
- 1 x 280g block of firm tofu
- Juice of 1 lemon
Step 2
Make the minted mashed peas
- Add the peas to the saucepan, put the pan on the stove, cover with boiling water and simmer the peas until cooked through
- Drain the peas with a colander and shake off the excess water
- Warm the butter in a saucepan over medium heat, add the mint jelly and stir to combine
- Add the peas to the saucepan with a little salt and pepper and stir to coat
- Take the pan off the heat and gently mash the peas with a potato masher or the back of a fork
- Set the pan to one side
Ingredients
- 2 tbsp mint jelly
- 1 tbsp plant-based butter
- 150g frozen peas
- Salt & pepper to taste
Step 3
Make the super simple tartar sauce
- Dice the capers and gherkin and add to a mixing bowl with the mayo and a pinch of salt and pepper
- Stir to combine and set to one side
Ingredients
- 4 tbsp plant-based mayonnaise
- 1 tbsp capers
- 1 gherkin
- Salt & pepper to taste
Step 4
Make the fishless fingers
- Add the cornflour and water to a bowl and stir to make a slurry
- Add the tofu fingers to the bowl and fold to coat
- Transfer the fingers to a bowl containing the golden breadcrumbs and fold to coat
Ingredients
- 4 tbsp cornflour
- 2 tbsp water
- 4 tbsp golden breadcrumbs
Step 5
Cook the fishless fingers and assemble
- Pour 1cm vegetable oil into the frying pan and warm over medium-high heat until the end of a wooden spoon bubbles lightly
- Add the fish fingers to saucepan and fry until golden crispy, turning when needed to ensure an even cook
- Transfer the fish fingers to a plate lined with kitchen paper to drain off any excess grease
- Assemble your sarnies, butter the bread and build the sandwiches your way using the peas, tartar sauce and fish fingers
- Serve immediately and tuck in
Ingredients
- vegetable oil
- tbsp plant-based butter
- 4 slices of sourdough bread