Homemade Fish Finger Sarnie
In this recipe, tender white fish is transformed into crispy fish fingers with a crunchy cornflake coating. Served in a wholesome wholemeal bun with a zesty homemade tartare sauce and flavorful sweet potato chips, this dish is a delightful twist on a classic favorite. Enjoy the satisfying crunch and delicious flavors in every bite!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 410 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 63 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.47 milligram of sodium
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