Homemade fish finger sarnie

Homemade fish finger sarnie

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Fish fingers are not just a childhood freezer favourite - make yours with homemade chips for a nostalgic and superhealthy supper

Nutrition and extra info

Additional info

  • Freeze uncooked fish only
  • Healthy
Nutrition info

Nutrition per serving

kcalories
410
protein
23g
carbs
63g
fat
9g
saturates
2g
fibre
6g
sugar
12g
salt
1.47g

Ingredients

  • 300g skinless white fish fillet
  • 1 large egg, beaten
  • 50g cornflakes, blitzed or bashed into crumbs
  • 3 sweet potatoes, cut into chunky chips
  • 1 tbsp olive oil
  • 4 small wholemeal buns
  • small handful mixed salad leaves
  • 1 lemon, cut into wedges

For the tartare sauce

  • 2 tbsp light mayonnaise
  • 1 tbsp gherkins
  • 1 tsp capers, rinsed and chopped

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Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the fish into 4 equal-sized portions. Dip in beaten egg, coat in cornflakes, then chill for 10 mins. Toss sweet potatoes in oil and seasoning, then cook for 20 mins on a baking tray. Meanwhile, make the tartare sauce. Mix all the ingredients with some seasoning, then set aside.
  2. Remove the sweet potato chips, turn them over, add the fish to the tray and cook everything for 15 mins more, turning the fish halfway through. When cooked, add a few salad leaves to each bun, top with a fish finger and a dollop of tartare and serve with the chips and lemon wedges for squeezing over.

Recipe from Good Food magazine, January 2011

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Comments

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katie89's picture
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This is so easy, tasty and ame out looking exactly like the picture!!! i served with some pak choi and it was delicious - even the men asked for it again - unusual for a fish dish.

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