![German Fish Finger Sandwich](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/f/german-min.jpg?w=720&h=426&mw=0&mh=0&as=0&fit=1&hash=0A2C0FB0AD3067FDE8F9B241BD7EB2F7)
5 mins
preparation
15 mins
cooking
Easy
1
Serving
Rye bread fish finger sandwich topped with a fried egg and spinach
Our method
![oven grill icon](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/grill.png?h=48&iar=0&w=60&hash=3F0D028B51454972D2BA6A50F1411D2C)
Grill
![oven icon](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/oven.png?h=48&iar=0&w=60&hash=1955C73C4F75B3990BC4FFE839C364D5)
Oven
![pan icon](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/pan.png?h=48&iar=0&w=60&hash=973A24A8FC4D8DEFF5EC889421B6EAB1)
Pan
- Cook Fish Fingers as per pack instructions
- Fry egg in one teaspoon of vegetable oil
- Wilt the spinach leaves in a pan
- Slice bread and assemble sandwich
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1
tablespoon
Tartar Sauce
1
Fried Egg
2
slices
Rye Bread
3
Birds Eye Fish Fingers
80
g
Spinach