Birds Eye Full English Fish Finger Sandwich

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The greatest breakfast sandwich since the bacon butty?! Featuring Birds Eye’s famous cod Fish Fingers, layers of roasted tomatoes, crisp bacon, juicy spinach - this sarnie will keep you satisfied, whatever the occasion.



  1. Arrange your fish fingers on a baking tray and bake according to packet instructions.
  2. Pop your tomatoes on a baking tray and drizzle with olive oil, pepper and sliced garlic. Bake at 170°C for 30 mins until concentrated and fragrant. 
  3. Pan fry your bacon until tender and crisp. Set aside.
  4. Combine your eggs with your milk and salt in a shallow dish. Dip your slices of your bread in one by one.
  5. Heat a frying pan on a medium-high heat. Heat a little butter and pan fry your bread slice by slice for a couple of mins on each side, until golden and crisp.
  6. Place a slice of your eggy bread on a board. Top with your tomatoes, then top with your fish fingers, bacon and spinach. Top with your remaining slice of bread and repeat for your other sandwich. Serve with baked beans!