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Ultimate Posh Fish Finger Sarnie and Tartare Sauce
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Ultimate Posh Fish Finger Sarnie and Tartare Sauce

with Crushed Peas, Chips and Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time40 minutes


serving amount

450 grams


½ unit(s)


1 bunch(es)

Flat Leaf Parsley

1 bunch(es)


30 grams


2 unit(s)

Burger Buns

(Contains Cereals containing gluten)

120 grams


64 grams


(Contains Egg, Mustard)

2 unit(s)

Basa Fillets

(Contains Fish)

50 grams


(Contains Cereals containing gluten)

50 grams

Baby Leaf Mix

Not included in your delivery

1 unit(s)


¼ tsp

Salt for the Breadcrumbs


Nutritional information

Energy (kJ)3245 kJ
Energy (kcal)776 kcal
Fat26.3 g
of which saturates4.9 g
Carbohydrate97.9 g
of which sugars11.3 g
Protein40.6 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Potato Masher
Medium Bowl
Baking Tray
Small Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Zest and halve the lemon.

Finely chop the parsley (stalks and all).

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Finely chop the capers.

Halve the burger buns.


Put the peas in a medium bowl and add a drizzle of olive oil.

Season with salt and pepper and then roughly mash with a potato masher or fork until broken up and crushed.

Stir in the mint and lemon zest. Set aside.


Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Put the capers, parsley and mayo in a small bowl. Add a squeeze of lemon juice and season with salt and pepper.

Mix together then set aside. Tartare sauce done!


Cut each fish fillet into 3 'fingers'. Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt for the breadcrumbs (see pantry for amount) and pepper.

Season the fish with salt and pepper, then dip each one of the fish pieces into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a plate and repeat with the other fish pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.


Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish. 

Once hot, lay the fish fingers in the pan and cook until browned and crispy on all sides and cooked through, 6-8 mins total. Turn every couple mins. IMPORTANT: The fish is cooked when opaque in the middle. Transfer to a plate when cooked.

Just before serving, pop the burger buns into the oven to warm through, 2-3 mins.


When everything's ready, spoon the mushy peas over the bun bases and spread the tartare sauce over the lids. Top the bases with the fish fingers, then sandwich shut with the bun lids.

Serve the fish finger sarnie with the baby leaves alongside. Add a squeeze of lemon juice and a drizzle of olive oil to the salad. 

Share the chips and any leftover crushed peas between your plates.