Homemade fish finger sarnie

Homemade fish finger sarnie

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(2 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4

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

Nutrition and extra info

  • Freeze uncooked fish only
  • Healthy

Nutrition: per serving

  • kcal410
  • fat9g
  • saturates2g
  • carbs63g
  • sugars12g
  • fibre6g
  • protein23g
  • salt1.47g
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  • 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

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

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



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…


  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.

  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.

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Comments, questions and tips

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21st Mar, 2014
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29th Jun, 2011
This is so easy, tasty and ame out looking exactly like the picture!!! i served with some pak choi and it was delicious - even the men asked for it again - unusual for a fish dish.
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