Lara Lee’s fish finger and sriracha mayo sandwich – recipe | Fish

I love pantry-raid meals. Even when the fridge is shockingly naked, an attractive meal nonetheless sits at your fingertips, as long as you’ve gotten the correct components at hand in your cabinets. This sriracha mayo twist on the fish finger sandwich is a ten/10 “pantry raider”. The Kewpie mayonnaise brings umami oomph, with the crunch of fish fingers, the tang of cornichons and the heat of sriracha and chilli towards comfortable, crustless bread. Warning: if there’s any sriracha mayo left over, you could lick the bowl.

Fish finger and sriracha mayo sandwich

Prep 10 min
Cook dinner 20 min
Serves 2

10 fish fingers
4 tbsp Kewpie mayonnaise
1 tbsp sriracha
Butter, softened, for spreading
4 slices comfortable white sandwich bread
4 tender lettuce leaves
8 cornichons, thinly sliced
1 lengthy purple chilli, thinly sliced (take away the pith and seeds if you’d like much less warmth)
1 small handful coriander leaves

Bake the fish fingers based on the packet directions. In the meantime, mix the mayo and sriracha in a small bowl.

Butter the bread and unfold the sriracha mayo evenly over one aspect of every slice. High two slices with lettuce, the cooked fish fingers, cornichon slices, chilli and coriander leaves, then sandwich along with the remaining two slices of bread.

Taking care to not squish the sandwiches an excessive amount of, trim off and discard the crusts, then reduce in half and serve instantly.

• Lara Lee is the writer of A Splash of Soy, printed by Bloomsbury at £22. To order a replica for £19.80, go to guardianbookshop.com