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Breadcrumb And Sesame Crumbed Fish Finger Rolls Chipotle Chilli Mayo With Pack

Sesame Crumbed Fish Finger Rolls With Spicy Mayo

Using a whole pack of our Hot Dog Rolls, created these tasty Fish Finger Rolls for the ultimate summer dinner.

35 MinutesServes 4
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A fish finger-style sandwich like no other – these quick and easy Sesame Crumbed Fish Finger Rolls with Spicy Mayo will be one of your go-to recipes for your next family dinner or even for a summer gathering.

Using a whole pack of our six Hot Dog Rolls, use four as the base for this delicious dish, and the other two are transformed into tasty breadcrumbs with sesame seeds to coat your homemade fish fingers.

For these fish finger rolls, we’ve also added a refreshing homemade lettuce mix with carrot and cucumber, and a spicy mayo, to add some extra tasty flavours to the dish. If you want to trim down the time of this recipe then you can buy pre-made versions of these instead.

Fish Goujon On A Plate

What are fish fingers made of?

You can make these fish finger rolls with any kind of chunky white fish – cod, hake and haddock are all good options. To make the fish fingers, simply cut your chosen white fish into strips, then prepare the breadcrumb ingredients.

You will need to blitz or grate your two leftover Baker Street Hot Dog Rolls – you could also use any other leftover bread you have at home, or pre-prepared breadcrumbs. Mix the breadcrumbs in a bowl with sesame seeds. Then, in a second bowl, add the flour, and in a third bowl add the egg, salt and pepper and whisk. Then, you can dip your white fish strips into the flour, then the whisked egg, and finally the breadcrumbs – just make sure they’re fully coated.

And there you have it – an easy, tasty and crowd-pleasing recipe, taking the humble fish finger sandwich and transforming it into mouthwatering fish finger rolls. Take a look at the full recipe below.

Breadcrumb And Sesame Crumbed Fish Finger Rolls Chipotle Chilli Mayo


  • 6 Baker Street Hot Dog Rolls
  • 2 tbsp sesame seeds
  • 1 tbsp plain flour
  • 1 large free-range egg
  • Salt and pepper
  • 300g chunky white fish cut into 8 strips
  • Vegetable oil for frying
  • Large handful shredded iceberg lettuce
  • 1 small carrot, grated
  • 4cm piece cucumber, cut into very thin strips
  • Spicy mayonnaise (or plain mayo mixed with a little chilli sauce)
  • 1 lime, ½ squeezed and other half cut into wedges
  • 1 spring onion, thinly sliced


  1. Make breadcrumbs from 2 of the Hot Dog Rolls – you can either tear them into chunks and blitz in a food processor or use a coarse grater. Mix the crumbs with the sesame seeds in a bowl.
  2. Mix the shredded lettuce, grated carrot and cucumber strips together in a bowl then squeeze over a little lime juice. Mix together the mayo and chilli sauce and add a small squeeze of lime juice.
  3. Put the flour into another bowl and the egg into a third bowl. Season the egg with a good pinch of salt and pepper and beat with a fork.
  4. Dip the fish fingers into the flour, then into the egg and finally into the crumbs, coating well each time.
  5. Heat a frying pan and add enough oil to just coat the base of the pan. Carefully add the fingers and fry over a fairly high heat for a few minutes on each side until golden brown and just cooked through.
  6. Open the 4 remaining Hot Dog Rolls and add some of the lettuce mix to each one. Add two fingers to each then a dollop of the spicy mayo. Sprinkle over a few spring onions and serve with the extra mayo and lime wedges on the side.