This recipe arrives on 24/09/2026
Back to recipes
Cocktail Sauce
- 4 soft ciabatta-style rolls
- 200 g fish fingers (or breaded cod fillets)
- 120 g Orco Cocktail Sauce
- 1 ripe avocado
- 8 romaine lettuce leaves
- 1 beef tomato
- 1 small red onion
- Salt and pepper, to taste
Stir a splash of lemon juice into the Cocktail Sauce before spreading it: it brings out the freshness and ties all the sandwich flavours together perfectly.
Bake the fish fingers in the oven following the pack instructions, or fry them in a pan with a little oil until crisp outside and soft inside.
Meanwhile, slice the avocado, cut the tomato into thick rounds and the onion into very thin rings. Split the rolls in half and lightly toast them on a griddle or in a pan, just enough to warm the surface.
Spread the Orco Cocktail Sauce generously on both halves of the bread. On the base, arrange the lettuce, then the tomato, a few onion rings, the avocado slices and finally the still-hot fish fingers. Close, press lightly and cut in half diagonally.
