Fish Finger Sandwich with Jalapeño Tartar Sauce

In an ode to the humble teatime comfort, this twist on the classic fish finger sandwich comes from none other than Ben Forte (@bbqforte), whose cast-iron recipe cooks tender cod in a smoky seasoning, topped with tangy Jalapeño tartar sauce and jammed between two slices of fresh bread. Butter is optional (but highly recommended)

EquipmentCast Iron Pan

IngredientsLoaf of fresh/homemade bread

For the Fish14.1oz (400g) Cod LoinJuice of Half a Lemon1 tsp Garam Masala1 tsp Smoked Paprika1 tsp Italian Mixed Herbs½ tsp Garlic PowderSalt & Pepper

For the sauce5 tbsp Mayonnaise2 tsp Chopped Capers4 tsp Chopped Gherkins2 tsp Chopped Jalapeños1 tsp Cider Vinegar1 tbsp Lemon Juice

MethodPrepare the Tartar sauce by mixing all the ingredients together in a small bowl. Cover, and leave in the refrigerator for later.

In another bowl, combine the garam masala, paprika, mixed herbs, garlic powder, salt & pepper. This is your rub/seasoning.

Cut your fish into the desired fish finger size, aim just under an inch wide. Squeeze the lemon juice over the fish and rub with your seasoning.

Fire up your Ooni pizza oven. Aim for 662˚F (350˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place your Cast Iron Pan with a little olive oil in the oven to preheat for 3-4 minutes.

Once the pan is hot, add your fish fingers and cook in the Ooni for 1-2 minutes until opaque and flaky. Once cooked, remove the pan and set aside.

For the sandwiches, you’ll need some slices of bread and your homemade tartar sauce. Fill your sandwich with an even layer of tartar sauce and a couple of warm fish fingers. Top or serve with some fresh salad for the perfect lunchtime treat!