Freezer-fresh fish sandwiches

Frozen fish is a lockdown hero in her home says food editor, Liezl Vermeulen. Any frozen fish portion works well – from fillets to fishcakes or even fish fingers.

Less than 45 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 4-6 crumbed (or plain) hake fillets 
  • ⅓ cup (80ml) mayonnaise
  • ⅓ cup (80ml) low-fat or double-cream yoghurt
  • ¼ packet (5g) fresh dill or parsley, chopped (optional)
  • Lemon juice, to taste 
  • Salt and milled pepper 
  • 1 large ciabatta, sliced into 4 and halved (burger buns work too)
  • 1 head cos lettuce 
  • ½ red cabbage, shredded
  • 2 radishes, sliced 
  • 6 gherkins, diced

Method:

  1. Bake fish according to packet instructions. 
  2. Stir mayonnaise, yoghurt, dill or parsley and lemon juice together until well combined. Season.
  3. Toast bread (or buns) in a dry pan and spread one half with sauce (reserve some for topping). 
  4. Layer with lettuce, cabbage, radish and gherkins.
  5. Add fish and a dollop of the remaining sauce. 
  6. Sandwich with remaining bread just before serving.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.