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Open Scandi-Style Fish Sandwich

Open Scandi-Style Fish Sandwich

4.5rating out of 5

(2825 reviews from our customers)

Prep Time

30 min



Fish sandwiches are found all over Scandinavia. For our version, you'll fill ciabatta rolls with golden breaded basa and tangy caper 'remoulade,' and serve with chips. Scandi-lously good!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 little gem lettuce
1 British free-range egg †
1 spring onion
1 bag of capers (15g)
5g dill
2 x 100g basa fillets †
1 Dijon mustard pot (5.5g) †
1 ciabatta roll †
Panko breadcrumbs edit
30g panko breadcrumbs †
3 white potatoes
1 mayonnaise sachet (50ml) †
You Will Need
Flour, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 little gem lettuce
  • 1 British free-range egg<span class="strong">†</span>
  • 1 spring onion
  • 1 bag of capers (15g)
  • 5g dill
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 pot of Dijon mustard (5.5g)<span class="strong">†</span>
  • 1 ciabatta roll<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (50ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 701 kJ
166 kcal
2577 kJ
612 kcal
of which saturates
7.4 g
1.4 g
27.3 g
5 g
of which sugars
16.9 g
1.6 g
62.1 g
5.9 g
Fibre 1.7 g 6.3 g
Protein 8.5 g 31.2 g
Salt 0.39 g 1.43 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 little gem lettuce
little gem lettuce
1 British free-range egg
1 spring onion
spring onion
1 bag of capers (15g)
Capers, water, vinegar, salt.
5g dill
dill (100%)
2 x 100g basa fillets
basa fillet (fish) 100%
1 pot of Dijon mustard (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
1 ciabatta roll
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
1 mayonnaise sachet (50ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
  • Allergens highlighted by † (egg, fish, mustard, soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Open Scandi-Style Fish Sandwich

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good old mix up

Put the tray in the oven for 20-25 min or until the chips are golden and crisp

2 Open Scandi-Style Fish Sandwich

Meanwhile, trim, then slice the spring onion[s] finely

Chop the capers finely

3 Open Scandi-Style Fish Sandwich

Chop the dill finely, including the stalks

Combine the chopped capers, sliced spring onion, mayonnaise, Dijon mustard, chopped dill and a pinch of salt, pepper and sugar in a small bowl – this is your remoulade

Separate and wash the little gem leaves then set aside until later

4 Open Scandi-Style Fish Sandwich

Add 3 tbsp [6 tbsp] flour to a plate

Crack the egg[s] into a shallow bowl and whisk

Add the panko breadcrumbs to a large bowl with a generous pinch of salt and mix it up

5 Open Scandi-Style Fish Sandwich

Coat the basa fillets in the flour, tap off any excess, then into the beaten egg and finally press it into the panko breadcrumbs firmly to coat everything evenly – these are your breaded fish fillets

6 Open Scandi-Style Fish Sandwich

Heat a large, wide-based pan (preferably non-stick) over a high heat

Cut the ciabatta roll[s] in half

Once hot, add the ciabatta roll[s], cut-side-down and cook for 3 min or until lightly toasted

Once toasted, transfer the ciabatta to a plate and reserve the pan

7 Open Scandi-Style Fish Sandwich

Return the reserved pan with a generous drizzle of vegetable oil (with enough to coat the base of the pan) over a medium heat

Once hot, add the breaded fish fillets and cook for 3-4 min on each side, or until golden and cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily


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Top the ciabatta halves with the whole lettuce leaves, remoulade and cooked fish fillets

Serve the remaining lettuce as a garnish with the chips and remaining remoulade to the side


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