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PROPER FISH FINGER SANDWICH WITH KETCHUP SLAW & SMASHED CRISPS

Forget everything you know about the school dinner classic — this is a fish finger sandwich reimagined for BBQ lovers and ketchup connoisseurs. With Harrison’s bold, tangy ketchup whisked into a punchy slaw, crispy homemade fish fingers off the plancha, and crunchy crisps in every bite, this sandwich is messy, nostalgic, and totally addictive.
Course LUNCH
Cuisine english
Keyword buttery bread, fish fingers, ketchup, slaw
Author jacksmeatshack

Ingredients

For the fish:

  • 500 g white fish fillets cod, haddock or pollock, cut into thick fingers
  • 2 eggs beaten
  • 100 g plain flour
  • 150 g panko breadcrumbs
  • 1 tsp smoked paprika
  • Salt & pepper
  • Oil for brushing or drizzling

For the ketchup slaw:

  • 1 cup shredded white cabbage
  • 1 small carrot grated
  • 1 spring onion finely sliced
  • 2 tbsp ketchup
  • 1 tbsp mayo
  • 1 tsp cider vinegar
  • Salt & pepper to taste

For the build:

  • 4 slices of doorstep bread
  • A handful of salt & vinegar crisps crushed
  • Lettuce leaves optional, for crunch
  • Extra ketchup to drizzle
  • Pickles optional, but highly recommended

Instructions

  1. Preheat the grill to 200°c set up for direct cooking. Insert any flat plate, plancha or get a large cast iron pan at the ready by preparing with oil and allowing to heat through.
  2. Combine shredded cabbage, grated carrot, spring onion, ketchup, mayo, vinegar, salt and pepper. Mix well and chill until serving.
  3. Season the fish fingers with salt, pepper and smoked paprika.
  4. Dip into flour, then beaten egg, then coat with panko breadcrumbs.
  5. Grill the fish fingers over direct heat 2–3 mins each side until golden and cooked through. Don’t overcrowd them.
  6. Spread plenty of butter on the doorstop bread.
  7. Build the Sandwich: Lay down the buttery sliced bread, add the proper fish fingers, ketchup slaw, scatter over crushed salt and vinegar crisps, drizzle with more ketchup, pickles and more buttery bread to top.
  8. Bottom bun: Lay down lettuce if using, then stack 3–4 crispy fish fingers.
  9. Add a generous spoonful of ketchup slaw.
  10. Scatter over crushed salt & vinegar crisps for crunch.
  11. Drizzle with extra Harrison’s ketchup.
  12. Add pickles if you're feeling wild.
  13. Top with the toasted lid and gently squash to serve.