Fish finger torpedoes

• pack fish300g 300g

  fingers (preferably made with hoki rather than cod)

• French stick↗1 1

  (baguette)

• mayonnaise↗4 or 5 generous tbsp 4 or 5 generous tbsp
• lettuce↗5 5

  leaves such as cos, halved lengthways

• large shallot↗1 1

  or small ordinary or red onion, thinly sliced

• dill cucumber1 1

  or 4 gherkins, thinly sliced on the diagonal

Step-by-step instructions

1. 1

   Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.

2. 2

   Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.

3. 3

   When the fish fingers are ready, pack them into the baguette and cut across into four portions.