Fish finger po’ boy

This riff on the Louisiana po’ boy sandwich is made with Co-op Goujons and an easy spicy mayo. It’s just the ticket for a summer garden lunch!

Ingredients

Serves: 2

Ready in: 25 mins

• 180g pack Co-op Haddock Goujons
• 2 small baguettes or 1 large baguette cut into 2
• 2 tbsp mayonnaise
• 1 tsp hot sauce, plus extra to serve (optional)
• Handful shredded Co-op Iceberg Lettuce
• 1 tomato, sliced
• 2 gherkins, sliced

Method

1. Cook the fish goujons according to pack instructions.
2. Meanwhile cut the baguettes in half, lengthways.
3. Mix the mayonnaise with the hot sauce, then spread over the baguettes.
4. Add the cooked goujons and top with shredded iceberg lettuce and slices of tomato and gherkin.
5. Drizzle with a little more hot sauce if you like things extra spicy!