Bombay fish finger sandwich with tomato Caesar salad

A golden, crunchy Bombay mix crust gives way to tender white fish, layered with zingy curried tartare, crisp lettuce, and sweet mango chutney. Paired with a vibrant tomato Caesar salad, this sandwich delivers a riot of textures and bold, aromatic flavours in every bite.

A Nutri-Score of D, reflects its indulgent use of white bread, Bombay mix, mayonnaise, and bacon, balanced by fresh tomatoes and herbs.

Kenwood Compact Food Processor, 1.4L Bowl, Blender, Emulsifying, Chopping Blade, Shredder Disc 400W, FP120, White

£40.00   £52.99

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Ingredients

For the fish fingers

• Bombay mix 100g
• white fish fillets (cod) 200g/7oz
• plain flour 2 tbsp
• free-range egg 1, beaten

For the curried tartare sauce

• gherkin 1 tbsp, finely chopped, plus extra, sliced, for sandwich
• capers 1 tbsp, finely chopped
• green chilli 1, finely chopped
• fresh coriander 2 tbsp, chopped
• garlic clove 1
• mayonnaise 100g/3¼oz
• fresh lemon juice 1 tbsp
• curry powder 1 tbsp
• salt and freshly ground black pepper to taste

For the salad

• crusty stale bread 150g/5½oz
• thick-cut bacon or lardons 100g/3¼oz, cut into thick pieces
• tomatoes 500g/1lb 2oz
• anchovies in oil 4, plus more to serve
• lemon 1, juice only
• Dijon mustard 1 tsp
• Worcestershire sauce 1 tbsp
• red wine vinegar 2 tbsp
• garlic cloves 2, grated
• Parmesan 50g/1¾oz, plus more to serve
• extra virgin olive oil 50ml/2fl oz
• fresh basil leaves 1 large handful
• salt to taste

To serve

• white bread 4 thick slices
• butter lettuce 4 leaves
• mango chutney 4 tbsp

Method

1. Prepare the Fish Fingers

   Preheat the oven to 180C/160C Fan/Gas 4. Use a food processor to pulse the Bombay mix into large, coarse crumbs. Cut the fish into finger-length pieces. Set up three bowls: one for flour, one for beaten egg, and one for the Bombay mix crumbs. Season the flour and egg lightly with salt. Coat each piece of fish in flour, then egg, then Bombay mix, pressing the coating on firmly. Place the coated fish on a baking sheet and bake for 8–10 minutes, until just cooked through.

2. Make the Tomato Caesar Salad

   Tear the bread into large chunks and add to a tray with bacon. Drizzle over anchovy oil from the jar. Bake in the oven for 15 minutes, until golden and crisp. While the croutons cook, chop the tomatoes into large chunks and toss in a bowl with a generous pinch of salt. Leave to sit for 5 minutes.

3. Mix the Curried Tartare Sauce

   Combine chopped gherkin, capers, green chilli, and coriander in a bowl. Grate in the garlic using a grater. Add mayonnaise, lemon juice, and curry powder. Mix well and season with salt and pepper.

4. Finish the Salad

   Finely chop the anchovies and mash into a paste with a knife. Whisk together with lemon juice, Dijon mustard, Worcestershire sauce, red wine vinegar, grated garlic, and Parmesan using a whisk. Whisk in the olive oil. Add the dressing to the tomatoes. Once the croutons and bacon have cooled, mix them into the tomatoes so the bread absorbs the dressing. Add basil leaves, top with extra anchovies and Parmesan.

5. Assemble the Sandwich

   Spread curried tartare sauce over two slices of bread. On the other two slices, layer butter lettuce, fish fingers, mango chutney, and extra sliced gherkin. Sandwich together and serve immediately with the tomato Caesar salad.

Additional Notes

For extra crunch, toast the bread lightly before assembling. Swap cod for haddock or pollock for a sustainable twist.

Suggested Wine Pairing

Majestic: The Ned Sauvignon Blanc

This zesty Sauvignon Blanc bursts with citrus and tropical fruit, complementing the spiced Bombay mix and tangy curried tartare. Its crisp acidity refreshes the palate after each bite of the fish finger sandwich.

Tesco: Finest Picpoul de Pinet

With lively citrus and green apple notes, this Picpoul pairs perfectly with the crunchy fish and creamy, aromatic sauce. Its minerality and freshness balance the richness of the sandwich and salad.

Sainsbury’s: Taste the Difference Gavi

This elegant Italian white offers delicate pear and almond flavours, which echo the sandwich’s subtle spices and the salad’s tomato brightness. Its clean finish enhances the vibrant, savoury elements of the meal.

What can you serve with this

1. Sweet potato fries – Their natural sweetness and crisp edges pair beautifully with the spicy, crunchy fish fingers.
2. Pickled red onions – Add tang and colour, cutting through the richness of the sandwich.
3. Simple cucumber salad – Offers a cooling, refreshing contrast to the bold flavours.
4. Minted peas – Bring a fresh, herby note that complements the Bombay spices and curried tartare.

Nutri-score Health Check

This recipe scores a Nutri-Score of D, automatically calculated from the ingredients and serving as a guide only.

Positive Factors

• White fish provides lean protein and essential nutrients.
• Tomatoes and fresh herbs add vitamins, antioxidants, and freshness.
• Basil and lettuce contribute fibre and phytonutrients.

Negative Factors

• White bread and Bombay mix increase refined carbohydrates and sodium.
• Mayonnaise, bacon, and Parmesan add saturated fat and salt.

While the dish is indulgent and flavour-packed, enjoying it occasionally as part of a balanced diet is best, especially for those mindful of saturated fat and sodium.