Summer family recipe for 4 people, takes only 20 mins; recipe has olive oil, white fish, plain flour, panko, lemon, dill, large egg, mayonnaise, gherkin, caper, dill, lemon juice, tortilla wraps, cucumber, romaine lettuce, tomatoes and lemon.
Fish finger wraps with cheat's tartare sauce
Course: Summer family
Servings
4
servings
Prep time
25 mins
Ingredients
- Tortilla Wraps: 4 tortilla wraps
- Olive Oil: 1/2 tbsp olive oil
- Dill: 1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
- Lemon: 1 lemon, zested (reserve the juice for the tartare)
- Mayonnaise: 6 tbsp mayonnaise
- Cucumber: 1 cucumber, peeled into long ribbons
- Lemon Juice: 1 1/2 tbsp lemon juice
- Plain Flour: 50g plain flour
- Romaine Lettuce: 1 romaine lettuce, shredded
- White Fish: 3 thick white fish fillets, such as cod or haddock (about 400g total)
- Caper: 1 tbsp finely chopped capers
- Panko: 100g panko or dried breadcrumbs
- Large Egg: 1 large egg
- Tomatoes: 4 ripe, juicy tomatoes, sliced
- Gherkin: 1 tbsp finely chopped gherkins
Directions
- 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.
- 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.
- 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.
- 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.
