Homemade fish finger sarnie

Homemade fish finger sarnie

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings
Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content