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How to Make a Fish Finger Baguette

How to Make a Fish Finger Baguette

We’ve brought our journey of sandwiches from around the world back home with this much-loved fish finger baguette recipe. One of the nation’s favourite lunches, the fish finger baguette is exactly what it says on the tin: a delicious baguette filled with golden-crumb fish fingers, salad, and a spread of your choice! If you’re a vegan or veggie, then do not despair! This delicious sarnie can be made using veggie or vegan-friendly ‘fish’ fingers and a spread that you love! Simple!


  • 500g of White Skinless Fish Fillets (you can use premade fish fingers and veggie/vegan-friendly ‘fish’ fingers to cater for different dietary requirements)
  • 50g of Golden Breadcrumbs (if you’re gluten-free, leave the fillets as they are)
  • 1 Large Egg (beaten)
  • 3tbsp of Plain Flour
  • 3tbsp of Cooking-Oil


Makes 2 Baguettes

  • 2 Baguettes (use gluten-free and/or vegan-friendly baguettes if you have a vegan or gluten-free diet)
  • Sliced Lettuce or Whole Lettuce Leaves
  • Small Sliced Red Onion (optional)
  • Sliced Cucumber or Gherkins (optional)
  • Spread (use any spread you like!)


  • 2 Large Mixing Bowls
  • Freezer Bag
  • Paper Towel
  • Frying Pan (for cooking homemade fish fingers)
  • Baking Tray (for cooking pre-made fingers)


  1. To make homemade fish fingers: heat a large frying pan on a low temperature and then add 3 tbsp of cooking oil. Make sure the oil doesn’t become too hot too soon as this may cause it to splash while you’re still preparing your fish fingers.
  2. Pour the flour into a freezer bag and then add the fish fillets. Gently toss the fillets with the flour until they’re all evenly coated in flour.
  3. Beat an egg in a large bowl and then add the breadcrumbs to another large mixing bowl. Dip each flour-coated fillet into the egg and then into the breadcrumbs, making sure it’s evenly coated.
  4. Line a plate with paper towels, this will enable you to remove any excess oil from the fish fingers once they’re cooked. Turn the heat up on the hob so the oil is sizzling but not spitting. Cook the fillets for approximately 5 minutes; make sure you periodically turn the fillets to cook on both sides. The fillets are cooked when they’re crisp and golden-brown. Place the fillets onto the paper-towel-lined plate to remove any excess oil. Set the fish fingers aside while you prepare your sandwich.
  5. If you’re using pre-made fish fingers or veggie/vegan-friendly fingers, set your oven to the grill, and then place the fish fingers on a baking tray and cook them for 15 minutes. Make sure you turn over the fish fingers halfway through the cooking process so they are evenly cooked on both sides. Leave the fish fingers on the tray to cool while you prepare the baguettes.
  6. We wouldn’t dream of telling you how to compile your fish finger baguette; we know everyone has their own way of compiling a sandwich, so we’ll leave this part up to you! Enjoy!
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