Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Homemade fish finger sarnie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g skinless white fishfillet
- 1 large eggbeaten
- 50g cornflakesblitzed or bashed into crumbs
- 3 sweet potatoescut into chunky chips
- 1 tbsp olive oil
- 4 small wholemeal buns
- small handful mixed salad leaves
- 1 lemoncut into wedges
For the tartare sauce
- 2 tbsp light mayonnaise
- 1 tbsp gherkins
- 1 tsp capersrinsed and chopped
Nutrition: per serving
- kcal410
- fat9g
- saturates2g
- carbs63g
- sugars12g
- fibre6g
- protein23g
- salt1.47glow
Method
step 1
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.
step 2
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.
