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Fish finger wraps recipe

Fish finger wraps recipe

26 ratings

Have these tasty fish finger wraps on the table in just 25 minutes. With a crisp crumb and served with a chopped cucumber salad and a dollop of mayonnaise, these wraps make a delicious weeknight supper that will please kids and adults, alike. See method

  • Serves 6
  • 13 mins to prepare and 12 mins to cook
  • 469 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1 shallot, finely sliced
  • 2 tbsp malt vinegar, plus extra to serve
  • 6 thin slices white bread, crusts removed
  • 2 tbsp vegetable oil
  • 2 lemons, zested, plus wedges to serve
  • 400g (14 1/4oz) skinless haddock fillet, cut into 12 finger-sized strips
  • 50g (1 3/4oz) plain flour
  • 2 eggs, beaten
  • 1/2 cucumber, seeded and sliced into thin half-moons
  • 1 tbsp capers, rinsed
  • 2 tbsp chopped fresh parsley
  • 3 tbsp light mayonnaise
  • 6 mini wraps, warmed
  • 1 Little Gem lettuce, very finely shredded
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    1885kj
    469kcal     23%

  • Fat

    28g 39%

  • Saturates

    4g 19%

  • Sugars

    3g 3%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 36.3g Protein 20g Fibre 1.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the shallot with the malt vinegar and 1/2 tsp salt in a bowl. Set aside and stir occasionally while preparing the rest of the recipe.
  2. Toast the bread until golden on both sides, then leave to cool. Blitz to crumbs in a food processor, along with the oil and lemon zest. Dust the haddock strips in flour, then dip in the beaten eggs and roll in the breadcrumbs to coat.
  3. Put on a baking tray and bake for 12 mins, or until the fish is cooked through and the crumbs are crisp.
  4. When the fish is ready, drain the sliced shallot in a sieve, then mix with the cucumber, capers and parsley.
  5. Spread 1/2 tbsp mayonnaise over each wrap and top with a little shredded lettuce. Add some of the cucumber mix and 2 fish fingers, then wrap up. Drizzle over a little extra malt vinegar, if you like. Serve with lemon wedges for squeezing.

Tip: Freeze the uncooked fishcakes after step 2. Only suitable for freezing if using fresh, not frozen fish.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Fish recipes

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