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Fish finger wraps recipe

12 ratings

Have these tasty fish finger wraps on the table in just 25 minutes. With a crisp crumb and served with a chopped cucumber salad and a dollop of mayonnaise, these wraps make a delicious weeknight supper that will please kids and adults, alike. See method

Serves 6
13 mins to prepare and 12 mins to cook
469 calories / serving

Ingredients

1 shallot, finely sliced
2 tbsp malt vinegar, plus extra to serve
6 thin slices white bread, crusts removed
2 tbsp vegetable oil
2 lemons, zested, plus wedges to serve
400g (14 1/4oz) skinless haddock fillet, cut into 12 finger-sized strips
50g (1 3/4oz) plain flour
2 eggs, beaten
1/2 cucumber, seeded and sliced into thin half-moons
1 tbsp capers, rinsed
2 tbsp chopped fresh parsley
3 tbsp light mayonnaise
6 mini wraps, warmed
1 Little Gem lettuce, very finely shredded

Each serving contains

Energy
1885kj
469kcal 23%
Fat
28g 39%
Saturates
4g 19%
Sugars
3g 3%
Salt
1.5g 25%

of the reference intake
Carbohydrate 36.3g Protein 20g Fibre 1.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Mix the shallot with the malt vinegar and 1/2 tsp salt in a bowl. Set aside and stir occasionally while preparing the rest of the recipe.
Toast the bread until golden on both sides, then leave to cool. Blitz to crumbs in a food processor, along with the oil and lemon zest. Dust the haddock strips in flour, then dip in the beaten eggs and roll in the breadcrumbs to coat. Put on a baking tray and bake for 12 mins, or until the fish is cooked through and the crumbs are crisp.
When the fish is ready, drain the sliced shallot in a sieve, then mix with the cucumber, capers and parsley.
Spread 1/2 tbsp mayonnaise over each wrap and top with a little shredded lettuce. Add some of the cucumber mix and 2 fish fingers, then wrap up. Drizzle over a little extra malt vinegar, if you like. Serve with lemon wedges for squeezing.

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