Fish & Pickle Sandwich

LunchServes 2

Elevate your lunchtime repertoire with this delicious Fish & Pickle Sandwich from Masham based Rosebud Preserves. A grown up take on a classic fish finger sandwich, this version pairs haddock with their Cucumber Pickle, served on fresh tiger bread for a truly special midday treat. For more recipe inspiration and to buy their range online visit


200g Haddock, tails end

35g Salted butter

4tsp Olive oil

150g Panko breadcrumbs

100g Westcombe Cheddar, grated

50g plain flour

3 large eggs

1 lemon 100g Sour cream

25g Dill Tiger bread

Cos lettuce

Pea shoots

Rosebud Cucumber Pickle


  1. Zest a whole lemon and combine with sour cream and chopped dill. Set aside until needed.
  2. Using a sharp knife cut the haddock tails lengthways into 2-inch-thick pieces. Season the flour with plenty of salt and pepper before tossing the haddock pieces in the flour until dusted.
  3. Whisk the eggs until they lose their elasticity then place each piece of haddock into the eggs before coating in breadcrumbs. Place the goujons on a plate or tray, cover with cling film and leave in fridge for 30 mins to firm up.
  4. Place a non-stick frying pan on a medium heat and add a dash of good quality olive oil. Add the haddock pieces to the pan and leave to cook for 2 minutes. As the fish is cooking add half the grated cheese and butter to the pan. Turn the fish over and continue to cook for a further 3 minutes on a medium heat, the cheese will start to toast and colour.
  5. To Serve, toast one slice of good quality tiger bead, cutting as thick as your toaster will allow.
  6. Layer up your open top sandwich, starting with Cos Lettuce and pea shoots, then fresh tomato, your fish pieces and top with the dill sour cream.
  7. To finish, add a generous helping of Rosebud Sweet Cucumber Pickle, along with the remaining Westcombe Cheddar.