I always try to keep a box of Birds Eye fish fingers in the freezer, finding they come in handy for quick lunches or the rare late night binge. I think the main choice of what to do with them is between a fish finger salad or a fish finger roll. I am open to hearing other suggestions though!

Captain Birdseyes

I  am glad the Birds Eye captain is back as some old chap. I like to imagine that this old sea-dog is constantly drunk on rum and wears a tatty uniform from 50 years ago. He is redeemed by knowing where to steal fish fingers from the Spanish, no doubt.  I for one am glad it reverted back to an old fella, away from those unhappy years in which the old stalwarts post was filled with some young, gurning muscle-man. A dream of mine is to be chosen as Captain Birds Eye, and get a lifetime supply of rum and fish-fingers.


Ultimate Fish Finger Sandwich

This 'recipe' is so god damn easy, a child could do it. This is about my level of gastronomy, with most other recipes supplied by my talented partner in crime, 'Her'.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: English
Keyword: Baguette, Fish Fingers
Servings: 1 hungry soul
Calories: 500kcal


  • 1 Baguette
  • 5 Fish Fingers
  • 3 Cherry Tomatoes
  • 20 g Butter
  • 1 tbsp Tartare sauce
  • 50 g Ricotta
  • 1 tbsp Capers


  • Put the fish fingers in the oven for 15 minutes till crisp
  • Cut the fresh bread in half
  • Butter the bread
  • Thinly slice the tomatoes and lay on one half of the roll
  • Spread the tartare sauce on the other side
  • Sprinkle the capers in the tartare to make it even more potent
  • Puts bits of ricotta through the tomatoes
  • Carefully place the fish fingers in two rows
  • Season to taste with plenty of black pepper
  • Close and cut in half for arty sandwich photos
  • Scoff whilst watching BBC lunchtime news


This could be much improved with greenery, like a peppery bit of rocket but never by fancier fish fingers (but where's the fun in that).