Fish finger torpedoes

A tasty hand-held snack – easy for kids to help make too. You could make a batch for a kids’ party

  • Ready in 20-30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 474
  • fat 23g
  • saturates 3g
  • carbs 53g
  • sugars 0g
  • fibre 2g
  • protein 17g
  • salt 2.22g


  • 300g pack fish fingers (preferably made with hoki rather than cod)
  • 1 French stick (baguette)
  • 4 or 5 generous tbsp mayonnaise
  • 5 lettuce leaves such as cos, halved lengthways
  • 1 large shallot or small ordinary or red onion, thinly sliced
  • 1 dill cucumber or 4 gherkins, thinly sliced on the diagonal


  1. Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.

  2. Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.

  3. When the fish fingers are ready, pack them into the baguette and cut across into four portions.

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