60mlvinegarmalt, cider or white wine - not balsamic
Place fish fingers in oven and cook to packet instructions.
Place the sliced red onion into a bowl and pour over boiling water, leave for a few minutes, then drain the water and submerge the onions in vinegar until ready to use (you can store any leftover onions in vinegar in a jar in the fridge for a week).
When the fish fingers are done, warm flatbreads in a frying pan for a minute and then assemble.
Squirt some mayo over the flatbread, top with some lettuce leaves, diced tomatoes and a couple of crispy fish fingers, then drizzle over the BBQ sauce/ hot sauce, coriander and mint and finally a spoonful of the drained pickled red onions - fold it and eat!