Fish finger wrap
30 MINUTES | SERVES 4 | EASY
A fresh take on the fish finger sandwich – crispy breaded fish with a spicy sriracha mayo and tangy slaw.
SLAW
rice vinegar 3 tbsp
soy sauce 3 tbsp
runny honey 3 tbsp
toasted sesame oil 1 tbsp
ginger finely grated to make 1 tsp
garlic crushed to make 1 tsp
red cabbage Ω head, thinly sliced
carrot 2 medium or 1 large, cut into matchsticks
spring onions 2, thinly sliced
radishes 2, thinly sliced
FISH FINGERS
plain flour 75g
eggs 2, beaten
panko breadcrumbs 150g
white fish fillets (cod, halibut, pollock or haddock) 4 small, cut into fish fingers vegetable oil 3 tbsp
TO SERVE
tortilla wraps 4, warmed
avocado 1, thinly sliced
sriracha mayo (see cook’s notes)
lime 1, cut into wedges
• To make the slaw, whisk together the rice vinegar, soy, honey, sesame oil, ginger and garlic in a large bowl. Add the cabbage, carrots, spring onions and radishes. Mix thoroughly and leave to marinate while you prepare the fish.
• Put the flour, eggs and breadcrumbs in three separate shallow bowls. Season each fish finger with a pinch of salt and pepper, then put one in the flour bowl and coat thoroughly, dusting off any excess. Do the same with the egg, then the same with the breadcrumbs. Put on a tray and repeat until all the fish fingers are coated.
• Heat the oil in a large frying pan over a medium heat. When shimmering, add the fish fingers and fry for 3-4 minutes or until golden brown on the underside. Flip and repeat, frying for 3-4 minutes or until the other side is golden brown. Remove onto a plate lined with kitchen paper to drain off any excess oil.
• To assemble each wrap, put a handful of slaw on a tortilla wrap, top with a quarter of the fish fingers and avocado slices, spoon over some sriracha mayo, squeeze over a lime wedge, season to taste, then roll up and eat.
COOK’S NOTES
To make your own sriracha mayo, mix 200ml of mayonnaise with 3 tbsp of sriracha, 2 tbsp of lemon juice, a crushed garlic clove and season with salt.
PER SERVING 801 KCALS | FAT 37.7G
SATURATES 4.9G | CARBS 73.7G | SUGARS 11.3G
FIBRE 6.4G | PROTEIN 38.4G | SALT 2.6G