Chef notes

I'm a Brit and I'm usually healthy, but when you ask me for a sandwich, nothing beats a British fish stick sandwich! Yes, you can have one with tartare, mayo and butter — so good — but this is better! I decided to inject some Chinese flavors to this classic dish. The sauce is the perfect balance of tart, spicy, sweet and sour, the crunchy breaded chunky cod meat against soft white buttered bread, some shredded gem lettuce gives crunchy freshness and red onion slices give a nice bite. It must be served with salt and vinegar potato chips, of course, and some cherry tomatoes!

Technique tip: Get a good sharp fish filet knife to help you slice the giant sandwich, plus get some long bamboo skewers to keep them together!

Swap option: Use roasted mushrooms and vegan mayo for a vegan version. I usually go with cod fish fingers but get what you can!

Ingredients

Sweet-Sour Oyster Sauce

3 tablespoons oyster sauce
4 tablespoons mayonnaise
2 tablespoon ketchup

2 teaspoons sriracha
2 tablespoons golden syrup or maple syrup

Sandwich

6 large frozen cod fish sticks
butter, at room temperature
3 pieces thick, soft white bread

1 gem lettuce, leaves separated, washed, shredded
1 medium red onion, sliced into about 8 thin rings

To serve

salt and vinegar chips

cherry tomatoes

Preparation

For the Sweet and Sour Oyster Sauce:

In a small bowl, mix the oyster sauce, mayonnaise, ketchup, sriracha and syrup.

For the sandwich:

Preheat the oven to 350 degrees.

Place the fish sticks in a shallow dish and bake in the oven from frozen for 20-25 minutes until crisp and golden-brown on the outside but still soft and moist on the inside. Remove from the oven. Set aside.

Butter 3 slices of thick white bread. Place 3 fish sticks on top and add a good amount of the Sweet and Sour Oyster Sauce over the top.

Top with shredded lettuce and 4 slices of red onion. Place the other buttered slice of white bread on top. Place another layer of fish sticks on top and drizzle over more sauce. Top with another layer of shredded lettuce and another layer of red onions.

Using a sharp knife, slice gently but quickly in half, down the middle, to make two rectangular halves. Skewer each half with bamboo skewers.

Serve with chips and tomatoes on the side.