Name: Homemade fish finger sarnie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 300g skinless white fish fillet; 1 large egg beaten; 50g cornflakes blitzed or bashed into crumbs; 3 sweet potatoes cut into chunky chips; 1 tbsp olive oil; 4 small wholemeal buns; small handful mixed salad leaves; 1 lemon cut into wedges; 2 tbsp light mayonnaise; 1 tbsp gherkins; 1 tsp capers rinsed and chopped

300g skinless white fish
fillet
1 large egg
beaten
50g cornflakes
blitzed or bashed into crumbs
3 sweet potatoes
cut into chunky chips
1 tbsp olive oil
4 small wholemeal buns
small handful mixed salad leaves
1 lemon
cut into wedges

For the tartare sauce

2 tbsp light mayonnaise
1 tbsp gherkins
1 tsp capers
rinsed and chopped

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.