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Homemade fish finger sarnie

Homemade fish finger sarnie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fish fingers are not just a childhood freezer favourite - make yours with homemade chips for a nostalgic and superhealthy supper

  • Freezable (Freeze uncooked fish only)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal410
fat9g
saturates2g
carbs63g
sugars12g
fibre6g
protein23g
low insalt1.47g
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Ingredients

  • 300g skinless white fish fillet
  • 1 large egg , beaten
  • 50g cornflakes , blitzed or bashed into crumbs
  • 3 sweet potatoes , cut into chunky chips
  • 1 tbsp olive oil
  • 4 small wholemeal buns
  • small handful mixed salad leaves
  • 1 lemon , cut into wedges

For the tartare sauce

  • 2 tbsp light mayonnaise
  • 1 tbsp gherkins
  • 1 tsp capers , rinsed and chopped

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, January 2011

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A star rating of 5 out of 5.3 ratings
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