Fish finger wraps with cheat’s tartare sauce

Fish finger wraps with cheat’s tartare sauce

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

White fish served in tortilla wraps with a choice of cucumber ribbons, romaine lettuce or tomatoes makes this a good build-your-own meal for the whole family

Nutrition: per serving
NutrientUnit
kcal428
fat24g
saturates2g
carbs28g
sugars1g
fibre1g
protein24g
salt0.8g
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Ingredients

  • ½ tbsp olive oil
  • 3 thick white fish fillets, such as cod or haddock (about 400g total)
  • 50g plain flour
  • 100g panko or dried breadcrumbs
  • 1 lemon , zested (reserve the juice for the tartare)
  • 1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
  • 1 large egg

For the cheat's tartare sauce

  • 6 tbsp mayonnaise
  • 1 tbsp finely chopped gherkins
  • 1 tbsp finely chopped capers
  • 1 ½ tbsp finely chopped dill
  • 1 ½ tbsp lemon juice

To serve

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.

  • STEP 2

    Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.

  • STEP 3

    Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.

  • STEP 4

    Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

Goes well with

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    Rating: 5 out of 5.3 ratings
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