fish finger wraps

Fish finger wraps

White fish served in tortilla wraps with a choice of fresh salad vegetables makes this a good build-your-own family meal. Serve with cheat’s tartare sauce

Ingredient

• ½ tbsp olive oil
• 3 thick white fish fillets, such as cod or haddock (about 400g total)
• 50g plain flour
• 100g panko or dried breadcrumbs
• 1 lemon, zested (reserve the juice for the tartare)
• 1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
• 1 large egg

For the cheat's tartare sauce

• 6 tbsp mayonnaise
• 1 tbsp finely chopped gherkins
• 1 tbsp finely chopped capers
• 1 ½ tbsp finely chopped dill
• 1 ½ tbsp lemon juice

To serve

• 4 tortilla wraps
• 1 cucumber, peeled into long ribbons
• 1 romaine lettuce, shredded
• 4 ripe, juicy tomatoes, sliced
• 1 lemon, quartered

Direction

• STEP 1

  Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.

• STEP 2

  Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.

• STEP 3

  Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.

• STEP 4

  Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

Add To Shopping List