Fish fingers are not just a childhood freezer favourite – make yours with homemade chips for a nostalgic and superhealthy supper
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
For the tartare sauce
- 2 tbsp light mayonnaise
- 1 tbsp gherkins
- 1 tsp capers, rinsed and chopped
Method
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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.
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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.