Fish finger wraps with cheat’s tartare sauce
- Preparation and cooking time
- Serves 4
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
- 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.