The Fish, Lettuce and Tomato Sandwich is a simple idea that feels both familiar and fresh. It takes inspiration from the world-famous BLT, yet it moves in a different direction by replacing bacon with golden, flaky fish. This small change creates a sandwich that feels lighter, while still delivering comfort and flavour. As a result, it suits everyday meals just as well as relaxed weekend lunches.
At the heart of this sandwich sits the fish, and choosing the right type matters. A firm white fish works best because it holds its shape and offers a satisfying bite. Cod, haddock, pollock, or hoki all fit the bill. They cook evenly and flake cleanly without falling apart. Because of this structure, each mouthful stays balanced from edge to edge. Fish fingers can also be used, especially when time is short. They add crunch, consistency, and a nostalgic charm that many people enjoy.
The lettuce plays a crucial supporting role by adding texture and freshness. Crisp varieties work particularly well here. Iceberg lettuce delivers a clean crunch, while little gem offers sweetness and structure. Cos lettuce provides longer leaves that sit neatly inside the bread. Whichever type you choose, the lettuce should feel fresh and lively, as it lifts the richness of the fish and keeps the sandwich from feeling heavy.
Tomatoes bring juiciness and brightness, which ties everything together. Firm, ripe tomatoes are ideal, as they slice cleanly and sit well against the fish. Thin slices spread flavour evenly without overwhelming the bread. A light seasoning enhances their natural sweetness and sharpness. This contrast works beautifully with the warm fish and cool lettuce.
Bread choice shapes the final character of the sandwich. Soft white bread delivers a classic café feel, while sourdough adds chew and a gentle tang. A fresh roll or bap makes the sandwich heartier and more filling. Light toasting helps protect the bread and adds another layer of texture.
Sauce should support rather than dominate. Tartare sauce pairs naturally with fish and adds gentle sharpness. Mayonnaise keeps things creamy and familiar. A squeeze of lemon can also lift the flavours and add freshness. The key lies in restraint, allowing the main ingredients to shine.
Overall, the Fish, Lettuce and Tomato Sandwich shows how a small twist can refresh a classic. It feels comforting yet modern, simple yet thoughtful. Most importantly, it delivers a satisfying bite that feels easy, balanced, and quietly impressive.
Fish, Lettuce and Tomato Sandwich
Equipment
- Frying Pan or skillet
- Baking Tray (if using oven-baked fish fingers)
- Tongs or fish slice
Ingredients
- 2 medium white fish fillets firm cod, haddock, pollock, or 6 good-quality fish fingers
- 4 slices bread rolls or sandwich baps
- 4 leaves lettuce iceberg, cos, or little gem
- 2 large tomato ripe
- 4 tbsp mayonnaise or tartare sauce
- 1 tbsp plain flour if pan-frying fresh fish
- 1 small egg beaten (if pan-frying fresh fish)
- 4 tbsp breadcrumbs if pan-frying fresh fish
- Vegetable oil for frying
- Salt to taste
- Black pepper to taste
- 1 medium Lemon wedges to serve
Instructions
- If you are using fresh fish, start by patting it dry. Season both sides lightly with salt and pepper.2 medium white fish fillets, Salt, Black pepper
- Dust the fish with flour.1 tbsp plain flour
- Dip it into the beaten egg.1 small egg
- Coat it evenly with breadcrumbs.4 tbsp breadcrumbs
- Heat a shallow layer of oil in a frying pan over medium heat. Carefully place the fish into the hot oil.Vegetable oil
- Cook for three to four minutes on each side. Turn it gently to keep the coating intact.
- Remove the fish once golden and cooked through.
- Drain briefly on kitchen paper.
- If you are using fish fingers, cook them according to the packet instructions.
- Bake or fry them until crisp and hot throughout.
- Set them aside to rest for a minute.
- While the fish cooks, prepare the vegetables.
- Wash and dry the lettuce thoroughly. Slice the tomato into even rounds.4 leaves lettuce, 2 large tomato
- Season the tomato lightly with salt if desired.
- Lightly toast the bread or rolls. This adds texture and helps prevent sogginess.4 slices bread
- Lay the bread out on a clean surface.
Assembly:
- Spread mayonnaise or tartare sauce evenly over one side of each slice of bread.4 tbsp mayonnaise
- Place lettuce leaves on the base slice first. This creates a barrier against moisture.
- Add the cooked fish on top of the lettuce. Lay the tomato slices over the fish.
- Finish with a small squeeze of lemon if you like brightness.1 medium Lemon
- Top with the remaining bread slice.
- Press gently to hold everything together.
- Slice the sandwich in half if preferred.
Notes
- Using fresh fish: approximately 20–25 minutes
- Using fish fingers: approximately 25–30 minutes