Fish finger wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
- 4 tortilla wraps
- 1 cucumber, peeled into long ribbons
- 1 romaine lettuce, shredded
- 4 ripe, juicy tomatoes, sliced
- 1 lemon, quartered
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.
