Top two slices with lettuce, the cooked fish fingers, cornichon slices, chilli and coriander leaves, then sandwich together with the remaining two slices of bread.
The Kewpie mayonnaise brings umami oomph, with the crunch of fish fingers, the tang of cornichons and the warmth of sriracha and chilli against soft, crustless bread.
This sriracha mayo twist on the fish finger sandwich is a 10/10 “pantry raider”.
Butter the bread and spread the sriracha mayo evenly over one side of each slice.
1 long red chilli, thinly sliced (remove the pith and seeds if you want less heat).
