Description
This Homemade Fish Finger Sarnie recipe offers a healthier twist on a classic favorite using crispy cornflake-coated fish fingers baked in the oven alongside sweet potato chips. Served in wholemeal buns with fresh salad leaves and a zesty homemade tartare sauce, this satisfying meal is perfect for lunch or dinner, combining crunchy textures with vibrant flavors.
Ingredients
Scale
Fish Fingers
- 300g skinless white fish fillet
- 1 large egg, beaten
- 50g cornflakes, blitzed or bashed into crumbs
Sweet Potato Chips
- 3 sweet potatoes, cut into chunky chips
- 1 tbsp olive oil
- Salt and pepper, to taste
Tartare Sauce
- 2 tbsp light mayonnaise
- 1 tbsp gherkins, chopped
- 1 tsp capers, rinsed and chopped
- Salt and pepper, to taste
To Serve
- 4 small wholemeal buns
- Small handful mixed salad leaves
- 1 lemon, cut into wedges
Instructions
- Prepare the Fish Fingers: Cut the skinless white fish fillet into 4 equal-sized portions. Dip each portion into the beaten egg, then coat thoroughly with the crushed cornflakes. Place the coated fish fingers in the refrigerator to chill for 10 minutes, which helps the coating to adhere better during cooking.
- Cook the Sweet Potato Chips: Preheat the oven to 200C/180C fan/gas 6. Toss the chunky sweet potato chips in olive oil and season with salt and pepper. Spread them evenly on a baking tray and bake for 20 minutes, allowing them to start becoming tender and crisp.
- Make the Tartare Sauce: While the sweet potatoes start cooking, mix the light mayonnaise, chopped gherkins, rinsed and chopped capers in a small bowl. Season with a pinch of salt and pepper to your taste. Set the sauce aside for flavors to meld.
- Finish Baking Fish Fingers and Chips: After 20 minutes, remove the tray from the oven. Flip the sweet potato chips to ensure even cooking. Arrange the chilled fish fingers on the tray among the chips. Return to the oven and bake for an additional 15 minutes, turning the fish fingers halfway through to crisp up all sides.
- Assemble the Sarnies: Once cooked, split the wholemeal buns and layer each with a small handful of mixed salad leaves. Place a hot, crispy fish finger on top and add a generous dollop of the prepared tartare sauce. Serve each sarnie with the crispy sweet potato chips alongside and lemon wedges for squeezing over the fish to brighten the flavor.
Notes
- Using cornflakes as a coating provides a crunchy, gluten-free alternative to breadcrumbs if using gluten-free cornflakes.
- For extra crispiness, ensure the fish fingers are well chilled before baking.
- Sweet potato chips can be seasoned with smoked paprika or cayenne for additional flavor.
- The tartare sauce can be customized by adding fresh chopped parsley or lemon zest for an extra zing.
- Ensure the oven is fully preheated to achieve the best texture on both chips and fish fingers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Baking
- Cuisine: British
Keywords: fish fingers, homemade sarnie, sweet potato chips, tartare sauce, healthy fish fingers, baked fish, wholemeal bun sandwich
