A proud member of the Sea Harvest Group
Group
Australia
Saldanha
A crispy, cheesy, fish finger-packed roll that’s as fun to decorate as it is to eat.
8 Sea Harvest Fish Fingers
4 hot dog rolls
¼ C (60 ml) mayonnaise
2 slices cheese
2 carrots, peeled
8 slices cucumber (small ends)
4 leaves curly lettuce, rinsed and dried
8 toothpicks
Bake the frozen fish fingers at 200 ºC for 15–18 minutes until golden and crunchy, or cook in an air fryer for the recommended time.
Slice the hot dog rolls lengthwise, without cutting all the way through. Spread the inside with mayonnaise and tuck in lettuce leaves. Place two fish fingers in each roll.
Cut circles from the cheese slices using a small round cutter (we used the back of a metal piping nib). Pipe a small dot of mayonnaise onto each and stick them onto the rolls as portholes.
Cut the carrots into batons and shape into “L” periscopes, securing with a toothpick. Insert into each roll.
Cut a slit halfway through two cucumber slices and interlock to form a cross for the propeller. Fix to the back of each roll with a toothpick, or simply rest it at the end on a plate.
Serve with a drizzle of mayonnaise. Ships ahoy!
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