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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)

Cast Iron Pan

Loaf of fresh/homemade bread

For the Fish
400g (14.1oz) Cod Loin
Juice of Half a Lemon
1 tsp Garam Masala
1 tsp Smoked Paprika
1 tsp Italian Mixed Herbs
½ tsp Garlic Powder
Salt & Pepper

For the sauce
5 tbsp Mayonnaise
2 tsp Chopped Capers
4 tsp Chopped Gherkins
2 tsp Chopped Jalapeños
1 tsp Cider Vinegar
1 tbsp Lemon Juice

Prepare 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 350˚C (662˚F) 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!

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