Recipes
Fish finger butties
Get the kids stuck in and show them how fish fingers are made by cooking these delicious butties.
Get the kids stuck in and show them how fish fingers are made by cooking these delicious butties.
(2 votes)
Cook: 40 Mins
Serves: 4
Price: £1.38 per serving
Nutritional Information
Each 211g serving contains
Energy
2038kj
487kcal
2038kj
487kcal
24%
Fat
15g
15g
Med
21%
21%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
1.3g
1.3g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
966kj/231kcal
Typical energy values per 100g:
966kj/231kcal
Ingredients
1 large Asda White Baguette
1 lemon
Good pinch of cayenne
25g Parmesan, grated
1 large egg
2 tbsp olive oil
250g skinned cod fillet (or cod loin)
3 tbsp plain flour
2 level tsp sesame seeds
Salad leaves, to serve
Tomato ketchup, to serve
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut an 8cm piece off the baguette, break into small pieces and put in a processor.
2
Grate the zest of half the lemon into the processor.
3
Add the cayenne and whizz until you have fine crumbs. Transfer to a shallow dish and add the Parmesan, stirring until evenly mixed.
4
Lightly beat the egg with the olive oil and put in another shallow dish.
5
Cut the fish into 4 even-sized chunky fingers. Put the flour on a plate and coat the fish in flour, one piece at a time, shaking off any excess.
6
Coat the fish in the egg mixture and then the crumb mixture, patting the crumbs on firmly. Put on a baking tray.
7
Repeat with the remaining fish and place on the baking tray, making sure you leave a gap between each piece. You may have some crumbs left over.
8
Sprinkle on the sesame seeds, then cook in the oven for 15-20 minutes.
9
Cut 4 pieces from the baguette to the same length as the fish fingers. Split in half and fill with the salad leaves, fish fingers and ketchup.