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Fish finger tacos
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Total Time:
45 minutes
Stock up on delicious homemade fish fingers for quick, easy dinners on hectic days.
Ingredients:
  • 1.2 kg white fish fillets skin off, pin-boned, from sustainable sources
  • 100 g plain flour
  • 2 large free-range eggs
  • 2 teaspoons chipotle paste
  • 250 g wholemeal bread
  • olive oil
  • ¼ of a red cabbage (150g)
  • white wine vinegar
  • 2 corn on the cob
  • 1 lime
  • extra virgin olive oil
  • 4 wholemeal tortillas
  • natural yoghurt or soured cream to serve
Instructions:
  • Cut 1.2kg of white fish into 10 portions (120g each). Sprinkle 100g of plain flour on a plate. Whisk 2 large eggs and 2 teaspoons of chipotle paste in a shallow bowl. Pulse 250g of wholemeal bread in a food processor with 2 tablespoons of olive oil, salt, and pepper. Coat each fish piece in flour, dip in egg mixture, and then coat in breadcrumbs. Place on a lined tray. Cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes fresh or 20 minutes frozen. Slice ¼ of a red cabbage (150g) and pickle with vinegar and salt. Grill corn until charred, slice off kernels, mix with lime zest, olive oil, and season. Warm tortillas in the oven. Serve with yoghurt, lime wedges, and enjoy.

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