Homemade Fish Goujon Sandwich
Serves 2 | with Dill-Caper Mayo and Pickled Cucumber
- Fish
- Wheat
- Cereals containing gluten
- Sulphites
- Egg
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Soya
It's hard to beat a fish finger sandwich, but this recipe elevates the classic by breading the fish at home before layering it inside a soft brioche bun. Serve with deliciously tangy caper-dill mayo and dill picked cucumber for a lunch to remember.
Ingredients
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 bunch(es)
Dill
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Capers**
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
20 grams
Wild Rocket
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Sugar for Pickling
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips, halve any long ones, and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
c) Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, then season well with salt and pepper.
a) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray.
b) Drizzle the fish goujons with a little oil, then bake on the top shelf until the fish is cooked, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the centre.
a) Meanwhile, roughly chop the dill (stalks and all). Trim the cucumber, then halve lengthways. Thinly slice widthways.
b) In a medium bowl, combine the cider vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber and half the dill. Mix together, then set aside to pickle.
c) In another small bowl, mix together the mayonnaise, capers and remaining dill. Set aside for now.
a) Halve the burger buns. When the fish has 2-3 mins left in the oven, pop into the oven to warm through, 2-3 mins.
b) Spoon the dill-caper mayo onto the warm bun bases and lids.
c) Top the base with the fish goujons, then add some of the pickled cucumber and a handful of rocket. Top with the bun lid.
d) Share any remaining rocket and pickled dill cucumber alongside.
e) Drizzle the cucumber and rocket with olive oil and season with salt and pepper to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The dill-caper mayo adds a fresh, tasty element, though some found the fish itself a bit bland without extra seasoning.
- Ease of prep: While simple to make, the recipe requires more hands-on time than expected for a quick lunch.
- Suggestions: Consider shallow frying the fish for crispier breadcrumbs; ensure the baking tray is well-oiled to prevent sticking.
- Next-day meals: Prepare the pickle and mayo first to allow more time for cleanup while the fish bakes.
