Fish finger torpedoes

Fish finger torpedoes

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Cooking time

Ready in 20-30 minutes

Skill level

Easy

Servings

Serves 4

A tasty hand-held snack - easy for kids to help make too. You could make a batch for a kids' party

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
474
protein
17g
carbs
53g
fat
23g
saturates
3g
fibre
2g
sugar
0g
salt
2.22g
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Ingredients

  • 300g pack fish fingers (preferably made with hoki rather than cod)
  • 1 French stick (baguette)
  • 4 or 5 generous tbsp mayonnaise
  • 5 lettuce leaves such as cos, halved lengthways
  • 1 large shallot or small ordinary or red onion, thinly sliced
  • 1 dill cucumber or 4 gherkins, thinly sliced on the diagonal

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Method

  1. Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.
  2. Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.
  3. When the fish fingers are ready, pack them into the baguette and cut across into four portions.

Recipe from Good Food magazine, March 2003

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