Fish finger wraps with cheat’s tartare sauce

Fish finger wraps with cheat’s tartare sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 25 mins Cook: 20 mins


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 and extra info

Nutrition: per serving

  • kcal428
  • fat24g
  • saturates2g
  • carbs28g
  • sugars1g
  • fibre1g
  • protein24g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.


  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 small dill sprig, chopped (or use ½ 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
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 ½ tbsp finely chopped dill
  • 1 ½ tbsp lemon juice

To serve

  • 4 tortilla wraps
  • 1 cucumber, peeled into long ribbons
  • 1 romaine lettuce, shredded
  • 4 ripe, juicy tomatoes, sliced
  • 1 lemon, quartered



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?