Fish finger sandwich
Prep:
15 mins
Cook:
30 mins
Fish fingers are an easy go to for a children’s favoured dish. These homemade fingers with chunky potato chips are fantastic.
300g skinless white fish fillet
1 large egg, beaten
50g cornflakes, blitzed or bashed into crumbs
3 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 sauce
2 tbsp light mayonnaise
1 tbsp gherkins, chopped finely
1 tsp capers, rinsed and chopped
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Cut the fish into 4 equal-sized portions.
Dip in beaten egg, coat in cornflakes, then chill for 10 minutes.
Toss the potatoes in oil and some salt and pepper then cook for 20 minutes on the baking tray.
Meanwhile, make the sauce. Mix all the ingredients with some seasoning, then set aside.
Remove the potato chips, turn them over, add the fish to the tray and cook everything for 15 minutes more, turning the fish halfway through.
When cooked, add a few salad leaves to each portion, top with a fish finger and some sauce and serve with the chips and lemon wedges for squeezing over.
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Eggs, Fish, Vegetables, Bread
Recipe Type
Healthy, Kids Food
Level of Difficulty
Easy
