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Fish finger 'hot dogs' with crunchy slaw recipe

Fish finger 'hot dogs' with crunchy slaw recipe

12 ratings

Fish fingers, oven chips and coleslaw – here's a tasty fakeaway recipe to remind you of your childhood. Lime-marinated onions add a fruity topping to your fishy not-dog. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 602 calories / serving
  • Healthy


  • 500g frozen straight-cut chips
  • 10 frozen fish fingers
  • 1 red onion, finely sliced into rings
  • ½ tsp caster sugar​
  • 2 limes, 1 zested, both juiced
  • 150g Greek-style natural yogurt
  • 1 tbsp vegetable oil​
  • 400g carrots, peeled
  • ½ red cabbage, core removed, finely shredded
  • 20g fresh coriander, half finely shredded
  • 4 hot dog rolls
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    5g 24%
  • Sugars

    18g 20%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 80.7g Protein 19g Fibre 13.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the chips and fish fingers to pack instructions.
  2. Meanwhile, mix half the onion rings with the sugar and the juice from ½ lime. Set aside, stirring occasionally, until ready to serve.
  3. In a large mixing bowl, mix the yogurt and oil. Season, then whisk together with a fork.
  4. Use a julienne peeler or food processor attachment to cut the carrots into matchsticks, or coarsely grate. Tip into the dressing bowl with the cabbage and shredded coriander and toss together until everything is well coated. Season to taste with the remaining lime juice.
  5. Split open the hot dog rolls. Halve the fish fingers and divide them between the rolls, sandwiching with a little slaw, the pickled onions and coriander leaves. Serve with the chips and more slaw on the side.

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