fish finger wraps

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


    • 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
    • lemon, zested (reserve the juice for the tartare)
    • 1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
    • 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


    • 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
Powered By