Fishy Rolls

Martin's Fishy Rolls Martin's Fishy Rolls

The perfect lunch time snack for fish lovers.

4 people 5 minutes 10 minutes


  • 2 tbsp Mayonnaise
  • 0 - Rapeseed Oil
  • 4 - Soft White Rolls
  • 1 - SuperValu Avocado halved, stoned and sliced
  • 0 - SuperValu Butterhead Lettuce to serve
  • 2 tbsp Taco Seasoning
  • 1 tbsp Tomato Ketchup
  • 4 - Whiting Fillets haddock or hake fillets can also be used. Skinned, deboned and butterflied


  1. Cut the fish fillets into fingers. Put the taco seasoning in a shallow bowl, add the fish fingers and toss to coat, shaking off any excess.
  2. Heat a drizzle of rapeseed oil in a large frying pan set over a medium heat, then add the fish. You should hear it sizzle. Cook for 2 minutes on each side.
  3. Meanwhile, make a cocktail sauce by mixing the mayo and ketchup together and toast the buns.
  4. When the fish is cooked through, build your roll using the cocktail sauce as a base. Add some avocado slices and lettuce and top with the fish fingers.
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