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Fish finger bap

Fish finger bap

By Elizabeth Shin
5’ Prep time
14’ Cook time
19’ Total time
506 Calories
1 Serving

Summary

Give this classic favourite a little lift with the addition of a few everyday ingredients.
Elizabeth Shin 0 Followers

Step by Step

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Step 1

Preheat the oven to 220oC, gas mark 7. Line a baking tray with baking parchment. Add the fish fingers and bake for 14 minutes or until crisp and golden.
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Step 2

Meanwhile, quarter the cucumber lengthways and cut into 1cm chunks. Mix it with the mint sauce to taste and season lightly.
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Step 3

Swirl the tartare sauce and ketchup together, without mixing them too much. Spoon a little of this onto the base of the roll.
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Step 4

Add the fish fingers, then top with some cucumber, and the remaining roughly swirled ketchup and tartare. Eat with any remaining cucumber on the side.

Ingredient

  • Essential cucumber
    Essential cucumber
    0.25
  • Essential tartare sauce
    Essential tartare sauce
    1 tbsp
  • Essential tomato ketchup
    Essential tomato ketchup
    1 tbsp
  • Essential cod fish fingers
    Essential cod fish fingers
    4
  • Essential giant wholemeal bap
    Essential giant wholemeal bap
    1
  • Essential mint sauce
    Essential mint sauce
    0.25 tsp

Nutrition Facts

View nutrition facts
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