Fish finger butties

Fish finger butties

Get the kids stuck in and show them how fish fingers are made by cooking these delicious butties.

By , 21 September 2015
Fish finger butties
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.38 per serving
Nutritional Info
Each 211g serving contains
  • Fat med
    15g
    21%
  • Saturates med
    3.5g
    18%
  • Sugars low
    3.3g
    4%
  • Salt med
    1.3g
    22%
  • Energy 2039KJ 487KCAL
    24%
of your reference intake.
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
  • 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.

  • Grate the zest of half the lemon into the processor.

  • Add the cayenne and whizz until you have fine crumbs. Transfer to a shallow dish and add the Parmesan, stirring until evenly mixed.

  • Lightly beat the egg with the olive oil and put in another shallow dish.

  • 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.

  • Coat the fish in the egg mixture and then the crumb mixture, patting the crumbs on firmly. Put on a baking tray.

  • 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.

  • Sprinkle on the sesame seeds, then cook in the oven for 15-20 minutes.

  • 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.