Fish Finger Sandwiches
Quick, budget-friendly fish finger sandwiches with homemade fillings using supermarket staples for a family meal.
Allergens: contains cereals containing gluten, eggs, fish, milk, mustard. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 30g carbs · 3g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 125g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Cheddar cheeseuse 50g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Salmon filletsuse 2 fillets | £4.50240g · £1.88 per 100g | £13.95700g · £1.94 per 100g |
| Basket total (full packs) | £12.60 | £22.35 |
| Cost of what this recipe uses | £5.04 | £5.43 |
| Per serving | £1.26 | £1.36 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the ingredients: Weigh out the 125g plain flour and 50g cheddar cheese into two separate bowls. Crack the 2 eggs into a clean bowl.
- Make the batter: In a medium-sized saucepan, melt the 100g unsalted butter over low heat until smooth. Remove from the hob and let it cool slightly.
- Prepare the salmon: In a large bowl, gently toss the chopped salmon strips with 1 tbsp of the batter mixture, ensuring each piece is evenly coated.
- Fry the fish: Heat 1 tbsp vegetable oil in a large, deep frying pan (30cm diameter) over medium heat. Once hot, add the coated salmon in batches, ensuring they don’t overlap.
- Prepare the fillings: While the fish cooks, mix 2 tbsp mayonnaise, 1 tsp Dijon mustard, and a pinch of salt and pepper in a small bowl. Add 1 finely chopped spring onion and 1 tbsp finely chopped courgette (peeled and diced).
- Assemble the sandwiches: Toast 4 slices of white bread (or wholemeal if preferred) until golden and crisp. Spread the filling evenly over each slice, then top with a fish finger.
- Serve immediately: Cut into wedges if desired. Serve with a side of tinned mixed peas (drained) and a simple lemon wedge for brightness.
Tips
- Cheaper swap: Use **frozen fish fingers** (thawed) and reduce the butter to **75g** for a lighter version. Store batter in the fridge for up to 24 hours for batch cooking.
- Batch cooking: Portion fish fingers into **individual airtight containers** (4 per portion) and freeze. Thaw overnight in the fridge before cooking. Reheat in a **microwave (1 minute, 70% power)** or pan (2–3 mins) until steaming hot.
- Safety note: Reheat sandwich fillings separately in the microwave (1 minute) before assembling to avoid reheating the bread too much. Discard any uneaten portions after 2 days.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.375kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Cheddar cheese · about 350g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Salmon fillets · about 250g left
Raw fish: freeze before the use-by date. Opened tinned fish: covered in the fridge and use within 2 days. Use it in: Salmon with New Potatoes, Salmon Fish Pie, Chicken Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).