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Meals for Mini Mr Hugh's: Homemade Fish Finger Sandwiches

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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45 minutes
Serves 4

300g skinless white fish

1 large egg, beaten

50g cornflakes, crushed up severely

3 sweet potatoes cut into even chip chunks

1 tbsp Mr Hugh’s Garlic Rapeseed Oil

4 small wholemeal buns

Small handful of mixed leaf salad

Mr Hugh’s Lemon Oil for drizzling

Tartare Sauce

2 tbsp Light mayonnaise

1 tbsp gherkins

1 tsp capers, rinsed and chopped



Heat oven to 200C/180C fan/gas 6. Cut the fish into 4 equal-sized portions. Dip in beaten egg, coat in cornflakes, then chill for 10 mins. Toss sweet potatoes in Garlic Mr Hugh’s oil and seasoning, then cook for 20 mins on a baking tray. Meanwhile, make the tartare sauce. Mix all the ingredients with some seasoning, then set aside.


Remove the sweet potato chips, turn them over, add the fish to the tray and cook everything for 15 mins more, turning the fish halfway through. When cooked, add a few salad leaves to each bun, top with a fish finger and a dollop of tartare and serve with the chips and lemon wedges for squeezing over.

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