Name: Lighter Fish finger sarnies
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2
Cuisine: British
Ingredients: 25cm-long piece ciabatta cut from a loaf; 2 tsp rapeseed oil; 3 tbsp low-fat, Greek-style natural yogurt; ½ tsp horseradish sauce; 1 heaped tbsp snipped chives; 200g skinless haddock loin (or other plump white fish), preferably from a sustainable source; 1 egg beaten; 25g panko or coarse dried breadcrumbs; ¼ tsp paprika; 8 thin cucumber slices; handful rocket leaves; lemon wedges, to serve

Home
Recipes
Lighter Fish finger sarnies

Lighter Fish finger sarnies

Angela Nilsen

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 7 mins

A star rating of 5 out of 5.4 ratingsRate

loading...

Slash the fat, salt and calories in this comfort food classic, with homemade haddock fingers served on ciabatta as open sandwiches

Easily doubled

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Baked skinny fries

A star rating of 4.5 out of 5.18 ratings

Sweet potato curly fries with barbecue seasoning

A star rating of 4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

25cm-long piece ciabatta

cut from a loaf
2 tsp rapeseed oil
3 tbsp low-fat, Greek-style natural yogurt
½ tsp horseradish sauce
1 heaped tbsp snipped chives
200g skinless haddock

loin (or other plump white fish), preferably from a sustainable source
1 egg

beaten
25g panko

or coarse dried breadcrumbs
¼ tsp paprika
8 thin cucumber

slices
handful rocket

leaves
lemon

wedges, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal293
fat7.3g
saturates1.4g
carbs28.2g
sugars3.9g
fibre1.7g
protein28g
salt1.2g

Method

step 1

Slice the piece of ciabatta in half horizontally, drizzle or brush over 1 tsp oil, then place on a non-stick baking sheet. Mix together the yogurt, horseradish sauce and chives, and season well with pepper. Set aside.
step 2

Heat the grill for 5 mins. Cut the fish into 4 chunky fingers (about 10 x 2.5cm). Put the beaten egg on one plate, season with pepper, and put the breadcrumbs on another. Crumble any of the larger breadcrumbs into finer ones with your fingers, then season with the paprika, a pinch of salt and some pepper. Coat the fish fingers first in the beaten egg, then in the crumbs, rolling them around so they are completely coated. Lay them on the baking sheet (with the bread) and drizzle over the remaining oil.
step 3

Grill the bread for 2 mins until just starting to turn pale golden. Grill the fish for 5-7 mins until cooked and golden.
step 4

Spread the yogurt mix over each piece of bread, top with cucumber slices and rocket, squeeze over a little lemon juice and finish with the fish fingers. Serve each sandwich with a lemon wedge for squeezing over.

Recipe from Good Food magazine, March 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now