- 300g skinless white fish fillet
- 1 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 50g cornflakes, blitzed or bashed into crumbs
- 3 sweet potatoes, cut into chunky chips
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 small wholemeal buns
- small handful mixed salad leaves
- 1 lemon, cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the tartare sauce
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.
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.