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Homemade fish finger sarnie

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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 410
  • Carbohydrates 63
  • Saturated Fat 2
  • Sugar 12
  • Protein 23
  • Fat 9
  • Fibre 6
  • Salt 1.47

Nutrition per serving

  • Calories 410
  • Carbohydrates 63
  • Saturated Fat 2
  • Sugar 12
  • Protein 23
  • Fat 9
  • Fibre 6
  • Salt 1.47

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

Method

  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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