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    Nell’s Kitchen Pom-Bear Fish Finger Focaccia Sandwich

    We’ve teamed up with @nellskitchn to bring you the ultimate nostalgic bite: a Pom Bear-crusted fish finger sandwich. This comforting, childhood-inspired creation is packed with flavour, crunch, and a grown-up twist.

    Here's what you'll need:

    For the fish fingers:

    • 1 packet of original Pom Bears (red packet)
    • 1 white fish fillets (either cod or haddock would work best), cut into 4 strips/goujons
    • 2 tbsp plain flour
    • 1 egg, beaten
    • 4 slices sharp cheddar
    • 1 focaccia roll or slab, halved
    • Little gem lettuce, shredded
    • A few baby capers
    • Fresh dill
    • Handful extra pom bears (for topping)
    • 2-3 tbsp of olive oil (for shallow frying)
    • Drizzle of sriracha hot honey
    • A few sprigs of fresh dill
    • Juice of ½ lemon

    For the tartar sauce:

    • 2 tbsp mayonnaise
    • 1 heaped tsp chopped pickles
    • 1 tsp pickle juice
    • 1/2 tsp Dijon mustard
    • Small pinch chopped dill
    • Cracked black pepper

    Here's how it's done...

    1. Mix the tartar sauce

    In a small bowl, combine the mayonnaise, Dijon mustard, chopped gherkins, chopped dill, and olive oil. Stir well and set aside.



    2. Make the pom bear coating

    Blend together one bag of Pom Bears until finely crushed.



    3. Coat the fish

    Dredge your fish strips in flour, dip in beaten egg, then press into crushed Pom-Bears until coated, making sure both sizes are evenly covered.



    4. Fry the fish

    Heat the oil in a frying pan and shallow fry the coated fish fillets 2-3 mins per side, until golden and crispy. Place on kitchen paper to drain.



    5. Toast the focaccia

    Drizzle olive oil over the cut sides of the focaccia roll, then toast until golden. Nell used the Ninja Foodi 3-in-1 Toaster, Grill & Panini Press, but a regular grill or sandwich press works just as well.



    6. Assemble the base

    Spread a generous layer of tartar sauce on the bottom half of the toasted focaccia. Top with the Pom Bear-crusted fish fingers.



    7. Add cheese and melt

    Squeeze over the juice of half a lemon, sprinkle with a little salt, layer on the cheddar slices. Place the base of the sandwich back under the grill until the cheese has melted and is beginning to gently bubble.



    8. Final toppings

    Once the cheese has melted, remove from the grill and top with extra Pom Bears, salted capers, a drizzle of sriracha hot honey, fresh dill, and shredded gem lettuce.



    9. Finish and serve

    Close the sandwich with the top half of the focaccia, press gently, slice down the middle and enjoy warm.





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