If you’re looking for a quick and easy Saturday lunch there is nothing I love more than a fish finger sandwich. Light, healthy and so delicious that you will inhale it in seconds and want another one straight away.

Ingredients for the burger:

• Frozen fish fingers (chunky style recommended) x 2-3 per sandwich
• Brioche buns (or other type of bread)
• Handful of Rocket
• Sliced shallots
• Optional: sliced chilli and coriander to taste

Ingredients for the sauce:

• Capers
• Gherkin slices (Mrs Elwood’s burger gherkins recommended)
• Shallots or red onions
• Fresh dill and/or parsley (can use dried as well)
• Squeeze of lemon
• Mayo 3 teaspoons
• Mustard 1 teaspoon (French’s classic yellow recommended)

OR if you’re REALLY lazy and can’t be bothered making the sauce, just get K-Salat Remoulade. It’s essentially the same as Big Mac sauce and the Danish use it prolifically as an accompaniment for fish.

Steps:

1. Chuck the fish fingers in an airfryer.
2. Put the first four ingredients for the sauce in a food processor
3. Take your mix from the food processor and add the last three ingredients for the sauce (that way the sauce has more structure, as I learnt through experience). The sauce will last up to a week in the fridge and goes well with just about anything.
4. Toast your brioche buns in a flat pan with some butter
5. Assemble everything together

I told you it was easy. Hope you enjoy them as much as I do!