Fish Fingers Wraps
Easy and fun and appealing to the fussiest of eaters!

½ tbsp olive oil
3 thick white fish fillets, such as cod or haddock (3/4 pound)
50 g plain flour
100 g panko or dried breadcrumbs
1 lemon, zested (reserve the juice for the tartar)
1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
1 large egg

For the cheat’s tartar 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. Heat oven to 375 F°. 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.
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.

3. 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.
4. Let everyone help themselves, starting with 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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