Fish finger torpedoes
- Good Food team
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Serves 4
Easy
Total time: 30 mins
Ready in 20-30 minutes
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A tasty hand-held snack - easy for kids to help make too. You could make a batch for a kids' party
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Ingredients
Nutrition
Units:
MetricUS
-
300g pack fish
fingers (preferably made with hoki rather than cod)
-
1 French stick
(baguette)
-
4 or 5 generous tbsp mayonnaise
-
5 lettuce
leaves such as cos, halved lengthways
-
1 large shallot
or small ordinary or red onion, thinly sliced
-
1 dill cucumber
or 4 gherkins, thinly sliced on the diagonal
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Nutrition: per serving
- kcal474
- fat23g
- saturates3g
- carbs53g
- sugars0g
- fibre2g
- protein17g
- salt2.22g
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Method
-
step 1
Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.
-
step 2
Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.
-
step 3
When the fish fingers are ready, pack them into the baguette and cut across into four portions.
Recipe from Good Food magazine, March 2003
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