Fish Finger Sarnie

  • 13 Mar - 19 Mar, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 300 g white fish fillet

· 50 g cornflakes

· 3 sweet potatoes

· 1 tablespoon olive oil

· 4 whole meal buns

· Handful mixed salad leaves

· 1 lemon wedges

· 1 egg

For the Tartare Sauce:

· 2 tablespoons mayonnaise

· 1 tablespoon gherkins

· 1 teaspoon capers

Method

Heat the oven to 200°C. Cut the fish into four equal-sized portions. Dip in beaten egg, coat in cornflakes, then chill for 10 minutes. Toss sweet potatoes in oil and seasoning, and then cook for 20 minutes on a baking tray. Meanwhile, make the tartare sauce. Mix all the ingredients with some seasoning, and set aside. Remove the sweet 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 bun, top with a fish finger and a dollop of tartare and serve with the chips and lemon wedges for squeezing over.

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