Name: Homemade fish finger sarnie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
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; 2 tbsp light mayonnaise; 1 tbsp gherkins; 1 tsp capers rinsed and chopped

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Homemade fish finger sarnie

Homemade fish finger sarnie

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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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

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Tomato, cucumber & coriander salad

A star rating of 4.7 out of 5.57 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal410
fat9g
saturates2g
carbs63g
sugars12g
fibre6g
protein23g
salt1.47g

low

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.

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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