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Fish Finger Wraps with Cheat's Tartar Sauce |
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| Serves 4 |
Prep 25 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
½ tbsp olive oil
3 thick white fish fillets: cod or haddock (± 400g total)
50g plain flour
100g panko or dried breadcrumbs
1 lemon, zested
reserve the juice for the tartar
½ tsp dried oregano
1 large egg
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Cheat's tartar sauce
6 tbsp mayonnaise
1 tbsp finely chopped gherkins
1 ½ tbsp finely chopped chives
1 ½ tbsp lemon juice
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To serve
4 tortilla wraps
1 cucumber, peeled into long ribbons
1 romaine lettuce, shredded
4 ripe, juicy tomatoes, sliced
1 lemon, quartered
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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 - five
thick fingers.
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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.
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Bake the fish fingers on the
hot tray for 20 mins, turning once. While the fish fingers
are baking, mix all the tartar sauce ingredients together
and season to taste.
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To serve: put a dollop of
tartar sauce on a wrap, followed by the crunchy fish and
the salad. Finish with a squeeze of lemon.
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