Homemade Fish Finger Sarnie Food
HOMEMADE FISH FINGER SARNIE
Fish fingers are not just a childhood freezer favourite - make yours with homemade chips for a nostalgic and superhealthy supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the fish into 4 equal-sized portions. Dip in beaten egg, coat in cornflakes, then chill for 10 mins. Toss sweet potatoes in oil and seasoning, then cook for 20 mins on a baking tray. Meanwhile, make the tartare sauce. Mix all the ingredients with some seasoning, then set aside.
- Remove the sweet potato chips, turn them over, add the fish to the tray and cook everything for 15 mins 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.
Nutrition Facts : Calories 410 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.47 milligram of sodium
LIGHTER FISH FINGER SARNIES
Slash the fat, salt and calories in this comfort food classic, with homemade haddock fingers served on ciabatta as open sandwiches
Provided by Angela Nilsen
Categories Dinner, Lunch, Snack, Supper
Time 22m
Number Of Ingredients 12
Steps:
- Slice the piece of ciabatta in half horizontally, drizzle or brush over 1 tsp oil, then place on a non-stick baking sheet. Mix together the yogurt, horseradish sauce and chives, and season well with pepper. Set aside.
- Heat the grill for 5 mins. Cut the fish into 4 chunky fingers (about 10 x 2.5cm). Put the beaten egg on one plate, season with pepper, and put the breadcrumbs on another. Crumble any of the larger breadcrumbs into finer ones with your fingers, then season with the paprika, a pinch of salt and some pepper. Coat the fish fingers first in the beaten egg, then in the crumbs, rolling them around so they are completely coated. Lay them on the baking sheet (with the bread) and drizzle over the remaining oil.
- Grill the bread for 2 mins until just starting to turn pale golden. Grill the fish for 5-7 mins until cooked and golden.
- Spread the yogurt mix over each piece of bread, top with cucumber slices and rocket, squeeze over a little lemon juice and finish with the fish fingers. Serve each sandwich with a lemon wedge for squeezing over.
Nutrition Facts : Calories 293 calories, Fat 7.3 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 28.2 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 1.7 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
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