A fish finger butty is up there with Captain Birds Eye’s top teas – and this recipe takes it to the next level with delicious ciabatta bread and a tangy yogurt and lemon sauce.
Heat the grill to high, then grill the Birds Eye Fish Fingers for 12-15 mins, until crisp and golden.
Meanwhile, bring a pan of water to a boil. Once boiling, reduce the heat to a simmer, then carefully crack in the egg and poach for 2-3 mins, until the egg white is firm, but the yolk is still runny. Remove with a slotted spoon and set aside.
Mix the shredded lettuce with the yogurt and lemon juice, then spread on both slices of ciabatta. Place the tomato and avocado slices on one ciabatta half and top with the grilled fish fingers and poached egg. Sandwich with the other half and serve.
If ever you needed proof that fish fingers are versatile, this lasagne is it. Made even more tasty with sweet leeks and a rich white sauce, it’s one of Captain Birds Eye’s favourites – and now it’ll be one of yours too!
Heat the oven to 200C/180C fan/gas 4. Bring a pan of water to a boil and cook the Birds Eye Peas according to pack instructions.
Arrange the Birds Eye Fish Fingers on a baking tray and cook for 12-15 mins until crispy and golden. Meanwhile, heat half the butter in a saucepan until foaming, then add the carrot and fry for 5 mins. Add the leeks and continue cooking until soft, then add the flour and the rest of the butter and cook for a further 1 min.
Gradually pour the milk into the same pan, stirring constantly with a wooden spoon until you have a thick sauce. Bring to a simmer and cook for a few mins, then add most of the parmesan.
Using a little oil, grease a medium-sized baking dish and add a layer of the sauce. Top with three lasagne sheets, then add another layer of sauce, along with half the fish fingers, spinach and peas. Top with a further three lasagne sheets and repeat again, finishing with a final three lasagne sheets, sauce and sprinkling of parmesan.
Bake for around 30 mins until golden and bubbling, then leave to cool slightly and divide between four plates.
Whip up this quick and easy recipe for a fish finger dinner with a zesty Mexican twist.
Heat the oven to 200C/180C fan/gas 6, then cook the Birds Eye Fish Fingers according to pack instructions.
Blitz the soured cream, avocado, garlic granules, half the lime zest and all the juice, with a pinch of salt and freshly ground black pepper in a food processor until smooth, then set aside.
Heat a lightly oiled griddle pan, then cook one taco at a time for 1 min on each side. Divide the tacos between two plates, then top with the mixed leaves, fish fingers and avocado and lime mixture. Sprinkle over a little coriander, red onion, chilli and the rest of the lime zest, and serve with lime wedges on the side.