Birds Eye

11/06/2026

We’re going to need everyone to remain calm while we present this baked sweet potato and fish fingers recipe.🐟🍠
It’s going to make you question every takeaway you’ve ever ordered!
Recipe 👇 Let us know in the comments: are you team baked sweet potato & fish fingers or are you still loyal to the chippy🤪

Ingredients:
1 medium sweet potato (300–350g) 3–4 BirdsEye Omega 3 fish fingers

For the mushy peas:
80g BirdsEye garden peas, frozen
1 tsp unsalted butter
1 tsp fresh mint, finely chopped
Pinch of salt & pepper

For the tartare sauce:
2 tbsp Greek yogurt
1 tsp light mayonnaise
1 tsp capers, finely chopped
1 tsp gherkins or cornichons, finely chopped
1 tsp lemon juice
1 tsp fresh parsley or dill, finely chopped (optional)
Black pepper, to taste

Method:
1. Prick the sweet potato all over with a fork and microwave on high for 5–7 minutes, turning halfway, until mostly tender.
2. Air fry at 200C for 8–12 minutes until crisp outside and soft in the middle.
3. Mix the Greek yogurt, mayonnaise, capers, gherkins, lemon juice, herbs if using, and black pepper to make the tartare sauce.
4. Cook the fish fingers according to pack instructions.
5. Microwave the peas for 3 minutes, then drain. Mash with the butter, mint, salt and black pepper until soft but still a little textured.
6. Split open the sweet potato and fluff up the centre with a fork.
7. Top with the mushy peas, fish fingers and tartare sauce, then serve.

08/06/2026

05/06/2026

There’s only one thing I need for lunch… a fish finger sandwich. 🐟🥪

03/06/2026

My current huperfixation - a perfectly crunchy fish finger👌🐟✅

31/05/2026

Turns out the key to the best appetisers and afternoon snack were already in the kids’ section of your freezer😜🐟🥬

Make fish finger Caesar salad cups⬇️

Serves 4-6
Ingredients:
12-18 Birds Eye fish fingers
2 romaine lettuce hearts, leaves separated
½ cup Caesar dressing (anchovy-free)
½ cup grated Parmesan
1 cup croutons, lightly crushed

Method:
1. Cook fish fingers according to package directions until crispy
2. Halve each fish finger
3. Place 2 halves in each lettuce leaf
4. Drizzle with Caesar dressing
5. Top with Parmesan and croutons

29/05/2026

The upgrade I never knew I needed. 
And I may never go back...🐟🍟🥪💙

28/05/2026

Turning your kids dinner requests into a family activity is what successful meal times look like💙🐟🥪

27/05/2026

A little twist on a childhood classic will make dinner exciting for the kids (for you too😜) and they just might start thinking you’re a chef 🧑‍🍳

Here’s how you make fish finger tacos👇

Recipe: Serves 2 

Ingredients: 
8 Birds Eye Omega 3 fish fingers 
4 small soft tortillas 
4 tbsp sour cream 
1 lime, half juiced and half cut into wedges 

On the side: Birds Eye Crispy Wedges 

For the salsa: 
100g sweetcorn 
100g pineapple, finely diced 
100g tomatoes, finely diced 
2 tbsp red onion, finely chopped 
1 tbsp fresh coriander, chopped 
1 tsp lime juice 
A pinch of salt & black pepper 
A small drizzle of oil 

To garnish: 
A small handful of fresh coriander 
Lime wedges 

Method: 
1. Cook the fish fingers and the Birds Eye Crispy Wedges according to the pack instructions. 
2. Meanwhile, heat a frying pan over a medium-high heat. Toss the sweetcorn with a small drizzle of oil, then cook for a few minutes until lightly charred, turning occasionally. Set aside to cool. 
3. Make the salsa by combining the charred sweetcorn, pineapple, tomatoes, red onion, chopped coriander, lime juice, salt and black pepper in a bowl. Mix well and set aside. 
4. Warm the tortillas in a dry frying pan. 
5. Assemble by spreading a spoonful of sour cream onto each tortilla. Cut the fish fingers in half if preferred, then divide them between the tortillas. Spoon over the charred sweetcorn, pineapple and tomato salsa. 
6. Finish with fresh coriander, a squeeze of lime and serve with extra lime wedges on the side.

26/05/2026

Fish finger sandwiches hit different when you make them exactly how you like them. 💙🐟🥪

Tell us how you and your family like yours in the comments 👇

25/05/2026

Avo (peas) on toast but with a fish finger twist 🐟💙

Try it for breakfast or brunch or whenever ⬇️

Recipe: Serves 1 

Ingredients: 
4 Birds Eye Omega 3 fish fingers 
1 slice of Danish bread 
 2 jammy eggs, quartered 
A small handful of Birds Eye peas, cooked 
½ avocado 
1 tsp chives, finely chopped 
1 tsp chive oil 
A pinch of salt & pepper 
A squeeze of lemon juice & to serve 

Method: 
1. Cook the fish fingers according to the pack instructions. 
2. Meanwhile, cook the eggs until jammy, dunk in ice bath, then peel and quarter them. 
3. Cook the peas in boiling water as directed on pack, then drain and lightly mash with the avocado, salt, pepper and a squeeze of lemon juice until combined but still a little chunky. 
4. Spread the smashed peas and avocado over the slice of Danish bread. Top with the fish fingers and the jammy eggs. 
6. Finish with the chopped chives and a drizzle of chive oil (optional)

23/05/2026

As soon as it gets warm and sunny all I want are these fish finger summer rolls.
Save this to make for yourself and your guests this summer. ⬇️

Recipe: Serves 2 

Ingredients: 
8 Birds Eye Omega 3 fish fingers 
8 rice paper wrappers 
2 spring onions, finely sliced 
1 small carrot, peeled and cut into thin matchsticks 
A small handful of fresh mint leaves 
A small handful of lettuce, shredded 
50g vermicelli noodles 

For the peanut dipping sauce: 
2 tbsp smooth peanut butter 
1 tbsp soy sauce 
1 tsp lime juice 
1 tsp honey 
1 tsp rice vinegar 
1 tbsp warm water 
A small pinch of chilli flakes or sriracha (optional)

Method: 
1. Cook the fish fingers according to the pack instructions. 
2. Cook the vermicelli noodles according to the pack instructions, then drain and rinse under cold water. 
3. Prepare the vegetables and herbs by slicing the spring onions, carrot and lettuce, and picking the mint leaves. 
4. To make the peanut dipping sauce, mix the peanut butter, soy sauce, lime juice, honey and rice vinegar in a small bowl. Add the warm water a little at a time until you have a smooth dipping sauce. Stir in chilli flakes or sriracha if using. 
5. To assemble the summer rolls, fill a shallow plate with a lip with warm water. Dip one rice paper wrapper into the water for a few seconds until softened, then place it on a clean smooth surface. 
6. Add a little lettuce, vermicelli noodles, carrot, spring onion, mint and 1 fish finger. Fold in the sides, then roll up tightly to wrap and seal. 
7. Repeat with all remaining wrappers and filling. 
Serve the summer rolls straight away with the peanut dipping sauce on the side!

☀️

22/05/2026

finally settled it. Once taco cook-off. One winner and Fish finger tacos 🌮 reigned supreme! 🐟💙

22/05/2026

An appetiser your guests won’t stop talking about 😜and the main ingredient is in your freezer right now.🐟

Recipe: Serves 4-6 (18-24 pieces)

Ingredients:
18-24 Birds Eye fish fingers
8 oz cream cheese, softened
½ red onion, thinly sliced
2 tbsp capers
2 tbsp bagel seasoning

Method:
1. Cook fish fingers according to package directions until crispy and let cool slightly
2. Spread cream cheese on each fish finger
3. Top with red onion, capers, and bagel seasoning and serve immediately

21/05/2026

The crunch has hit the streets.

Our crunchiest fish finger ever. 🐟👌

19/05/2026

Well, that was a cluckin’ good time, eggs were cracked. ⚽️🏆

Team Chicken City 🐓 returns next year to defend its 2026 Alex Horne’s Comedy Football Trophy title.

19/05/2026

Warning: Excessive crunch

18/05/2026

The most important poll you’ll participate in today, wings or tenders?

17/05/2026

No reservation. No dress code. No sharing. Just me and my fish finger sandwich, a perfect night in! 🐟🥪

17/05/2026

We settled this age old question on a football pitch, as it should be. ⚽️🐓

🐓Chicken City 13 - 11 Egg United🥚

16/05/2026

… and just like that Team Chicken City takes the WIN(G)🏆

Champions of the 2026 Alex Horne’s Comedy Football Trophy 🏆

16/05/2026

Another day in the life of a private chef. My client is very particular and won’t eat if the texture and taste isn’t just perfect. Fish fingers always save the day 🐟💙

15/05/2026

Sometimes your lunch needs to be shared with the same gravitas as a an engagement 😉💍🐟🥪

14/05/2026

The perfect sandwich doesn’t exist… until you put fish fingers in buns or bread 🍔🥪

13/05/2026

If it’s not crunchy, I don’t want it!

12/05/2026

Our favourite classic fish finger sandwich with a gourmet twist.

Recipe: Serves 1

Ingredients:
4 Birds Eye Omega 3 fish fingers
2 slices of brioche loaf
A small handful of shredded red cabbage
A small handful of shredded carrot
A few thin slices of red onion
A small handful of shredded cucumber (no seeds)
A small handful of fresh coriander
1 tsp rice wine vinegar
1 tsp sesame oil
½ tsp soy sauce

For the wasabi mayo:
2 tbsp mayonnaise
½ tsp wasabi, or to taste

To serve:
1 tsp sesame seeds
1 tbsp crispy onions

Method:

1. Cook the fish fingers according to the pack instructions.
2. Meanwhile, place the shredded red cabbage, shredded carrot, sliced red onion, cucumber and coriander in a small bowl. Add the rice wine vinegar, sesame oil and soy sauce, then toss everything together until lightly dressed.
3. In a separate small bowl, mix the mayonnaise and wasabi together until smooth.
4. Pile on the dressed vegetable mixture on top of a little wasabi mayo on the first slice of bread. Add the cooked fish fingers and a little more wasabi mayo if preferred, then top with the second slice of bread.
5. Press the sandwich together gently. Cut in half.
With the remaining wasabi mayo. Later gently with a knife on the side of open slice. Mix the sesame seeds and crispy onions together on a plate (crush onions if needed), then dunk one side with the wasabi mayo into the crispy onion/sesame seed mix.