Crispy, golden fish fingers, creamy avocado, fresh salad, and tangy dressing — all tucked between two slices of warm, lightly toasted bread. This isn’t just lunch; it’s pure comfort in sandwich form. Whether you keep it classic or add a twist with bold toppings, the humble fish finger sandwich proves that simple food can be utterly irresistible. A fish finger sandwich is the kind of snack that bridges the gap between nostalgic childhood treats and a grown-up lunch you can feel rather proud of. This isn’t just about slapping a few fish fingers between slices of bread and calling it a day. Oh no — this is a glorious, satisfying stack of textures and flavours that makes you feel like you’ve created something special without breaking a sweat.
Fish fingers, with their golden, crisp coating, are the undisputed stars here. They’re crunchy on the outside, tender and flaky inside — exactly the sort of food that’s impossible not to nibble on while you’re waiting to assemble the sandwich. I’ve always loved how they smell when they’re fresh out of the oven or pan, that toasty breadcrumb aroma that hints at the deliciousness to come.
But the magic happens when you build the layers . I like to start with bread that’s been lightly toasted — not so crisp it shatters, but just enough so it holds its structure and gives a warm, slightly nutty bite. You need something that will carry the fillings without falling apart, so think along the lines of a sturdy bloomer, sourdough, or a good granary loaf.
Next comes the avocado. Creamy, buttery, and subtly sweet, it’s the perfect partner to the crunchy fish fingers. A quick mash with a pinch of salt and maybe a squeeze of lemon, and you’ve got a soft, luscious base that stops the fish fingers from sliding about and adds a fresh, luxurious note. Then comes the tomato — thick slices, juicy and bright, bringing a little acidity that cuts through the richness.
The cucumber adds the all-important crunch and coolness, slipping in like a refreshing little palate cleanser between bites. And of course, you can’t forget the salad. A handful of mixed leaves — peppery rocket, crisp romaine, or tender baby spinach — will add a burst of freshness and colour. A drizzle of dressing here makes all the difference, lifting everything with tang and perhaps just a hint of sweetness. I lean towards a light vinaigrette or a creamy dressing with a subtle herby kick. It goes so well with your fish finger sandwich.
When all these layers come together, you get something pretty remarkable. Each bite is a little different — sometimes the fish fingers dominate with their savoury, crunchy comfort, other times the avocado and tomato take the lead, giving you that creamy-fresh combination that’s so addictive. The bread holds it all together while still playing its own part in the flavour, and the dressing ties the whole experience into one cohesive, moreish mouthful.
A fish finger sandwich works for so many moments in life. A quick lunch when you’ve been too busy to think ahead. A lazy Saturday snack after a morning out. Even a light dinner with a side of crisps or a little bowl of soup. It’s also a crowd-pleaser — kids love it, adults love it, and you can dress it up or down depending on your mood.
And speaking of dressing it up, there are so many ways to give your fish finger sandwich a twist. Try swapping the avocado for a generous dollop of tartar sauce and adding pickles for a sharp, tangy bite. Melt a slice of mature cheddar over the fish fingers for a warm, gooey upgrade. For a fresher, Mediterranean feel, add sliced red onion, roasted peppers, and a smear of hummus. Or go bold with a spicy kick — sriracha mayo, sliced jalapeños, and crisp lettuce will make each bite a lively one. The beauty is, the fish fingers remain the hero, but you can change the supporting cast to suit your cravings.
There’s joy in how simple it is to make, yet how satisfying the end result feels. It’s proof that you don’t need complicated ingredients or hours in the kitchen to create something genuinely delicious. Just a few extra touches — whether it’s ripe avocado, tangy pickles, or spicy mayo — can transform the humble fish finger sandwich into something worthy of centre stage.
And the best part? It’s the kind of food that makes you smile while you eat it. There’s no fuss, no pretense — just layers of flavour and texture, tucked neatly between two slices of toast, ready to be devoured. If comfort food had a best friend, I’m fairly sure it would be the fish finger sandwich.
Fish Finger Sandwich
Ingredients
- 8 large fish fingers breaded
- 4 slices bread bloomer, sourdough, or granary
- 1 medium ripe avocado
- ½ large lemon juice only
- 1 medium tomato sliced
- 8 slices cucumber
- 2 handfuls mixed salad leaves
- 2 tbsp salad dressing vinaigrette or creamy herb
- salt to taste
- pepper to taste
Instructions
- Cook the fish fingers according to packet instructions, either by baking or shallow frying, until crisp and golden.8 large fish fingers
- Lightly toast the bread so it’s warm and sturdy but still soft enough to bite into easily.4 slices bread
- Prepare the avocado by scooping it into a bowl, mashing it lightly with a fork and mixing in lemon juice, salt and pepper.1 medium ripe avocado, ½ large lemon, salt, pepper
Assemble the sandwich:
- Spread the mashed avocado onto two slices of toasted bread.
- Lay three cooked fish fingers on each slice.
- Add tomato slices and cucumber.1 medium tomato, 8 slices cucumber
- Top with a handful of salad leaves and drizzle with dressing.2 handfuls mixed salad leaves, 2 tbsp salad dressing
- Place the remaining bread slices on top, press gently, and cut in half if desired. Serve your fish finger sandwich warm to capture the amazing flavours.
Notes
- Tartar sauce and sliced pickles
- 2 slices mature cheddar cheese
- 2 tbsp hummus with roasted peppers and sliced red onion
- Sriracha mayo with sliced jalapeños
17 comments
Everyone is the house over these sandwiches. Crispy, soft and so very tasty.
Tasty, fresh, and easy to make. I might add a slice of tomato next time to make it juicier, but still excellent.
This is comfort food at its finest. Crispy fish fingers, creamy avocado, and the perfect amount of salad crunch.
You can stick with the classic or try one of the alternative toppings — either way, it’s a winner
Who knew fish fingers could taste so fancy?
Really tasty and filling. I added a little sriracha mayo for a kick — loved it.
Crispy, creamy, fresh — all in one bite.
The toasted bread and fresh salad made this sandwich feel gourmet.
Great flavour, but I think I could add a little more lemon to the avocado next time.
I tried the cheddar and pickle version — pure comfort food.
The combination of textures is spot on — crunchy fish fingers, soft avocado, and crisp cucumber.
Perfect for a weekend lunch.
Simple but brilliant.
Easy to make, looks great, and tastes even better.
The fish fingers were perfectly crispy, and the avocado added such a creamy touch.
Loved it! I added roasted red peppers and hummus for a Mediterranean touch — fantastic!
My kids devoured these sandwiches! Even my picky eater loved it. Quick, easy, and so satisfying.