Birds Eye is pushing the boundaries with its own unique take on a burger – the Fish Finger Stack.
Birds Eye’s fin-tastic fish finger stack- is bun-less and is comprised of melted cheese, lettuce, tomato, light mayonnaise and sweet chilli, perfectly sandwiched between six Birds Eye Fish Fingers.
For those prepared to give it a go, the trick to eating the Fish Finger Stack without a knife and fork is to skilfully scoop it up and hold it in the palm of your hand whilst eating to minimise leaks and spillage.
Though if that sounds like too much of challenge cutlery is always an option… it might be worth having a few napkins to hand too.
Jonathan Wright at Birds Eye, said: “We know that Brits go mad for fish finger sandwiches at the best of times, so we’re really excited to share our creative spin on the nation’s loved sarnie. We love pushing the boundaries with our fish fingers and the new Birds Eye Fish Finger Stack is clever, tasty and overall, just fish-tastic.”
Ingredients
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6 Birds Eye Fish Fingers
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1 egg, beaten
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1 1/2 tablespoons mozzarella cheese, grated
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Round lettuce
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1 tomato, sliced
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1 gherkin, sliced
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2 teaspoons sweet chilli sauce
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2 teaspoons light mayonnaise
Preparations
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Preheat the oven to 220˚C and line a baking tray with greaseproof paper.
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Bake all six Birds Eye Fish Fingers evenly spaced apart to golden perfection to form your buns. 12 minutes will do remember to flip them halfway through.
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Take three freshly baked fish fingers and gently push them together.
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Spoon a little beaten egg between each finger. You don’t need much! Just around 2 teaspoons between each finger.
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You should have 2 sets of sandwiched fingers. Sprinkle mozzarella cheese over 1 half and return to the oven for 6 minutes, until the egg is cooked or your cheese has melted.
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Now it's time to assemble! Add lettuce, tomatoes, gherkins, sweet chilli, and mayo, to your cheese-topped fingers.
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Top with other three fish fingers
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Dive in and enjoy!
