Fish Finger Sandwich
with Potato Wedges and Tartare Sauce
A popular British comfort food that is enjoyed by all!
Cals 944 · Prot 52 · Carbs 87 · Fat 45
Family Friendly
40 min
A popular British comfort food that is enjoyed by all!
Cals 944 · Prot 52 · Carbs 87 · Fat 45
Family Friendly
Ingredients
Sandwiches
Alaskan pollock loin
6*
350 Grams
BBQ spice
15*
4 Grams
Black pepper
0.5 Tsp
Panko bread crumbs
10*11*12*
60 Grams
Dried oregano
2 Grams
Burger bun
3*4*10*11*
2 Piece
Romaine lettuce
200 Grams
Potatoes
Potatoes
500 Grams
Olive oil
0.5 Tbsp
Potato Seasoning
5 Grams
Paprika powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.3 Tsp
Tartare Sauce
Mayonnaise
5*9*13*
100 Grams
Gherkins
40 Grams
Fresh dill
15 Grams
Lemon
1 Piece
Dijon mustard
13*
6 Grams
Allergens
*6 Fish, *15 Celery, *10 Wheat, *11 Gluten, *12 Lupin, *3 Sesame Seeds, *4 Milk, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3953 / 944 |
| Fats (g) | 45.1 |
| of which saturated (g) | 7.8 |
| Carbohydrates (g) | 87 |
| of which sugars (g) | 6.6 |
| Fibers (g) | 49.3 |
| Proteins (g) | 51.8 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep potato wedges
- Preheat the oven to 220°C/200°C fan.
- Line a baking tray with baking paper.
- Slice the potatoes (skins on) into wedges.
- Add the potatoes with a drizzle of oil, vegetable seasoning, paprika and a pinch of salt and pepper.
- Bake for 20-25 min.
2 Prep fish
- Meanwhile, cut the fish into finger width portions.
- In a medium bowl, mix 2 Tbsp mayonnaise together with the BBQ spice.
- Add a pinch of pepper.
- Toss the fish fingers in the mixture to coat.
3 Cook fish
- In a large bowl, combine the panko breadcrumbs and oregano.
- Coat the fish fingers in the herbed crumb.
- Spread them onto a lined baking tray.
- Bake for 15 min until the crumb is browned and crispy, adding the grill for 5 min to brown, if necessary.
4 Make tartare sauce
- Finely chop the gherkins and dill.
- Zest the lemon and slice into wedges.
- Combine the mayonnaise, dijon mustard, gherkins, dill, lemon zest and a small squeeze of lemon juice to taste.
5 Toast buns
- Heat a non-stick frying pan over medium-high heat.
- Add the buns cut side down.
- Toast for 30 sec or until golden.
6 Serve
- Shred the lettuce.
- Spread tartare sauce onto the buns.
- Top with a handful of chopped lettuce followed by the fish fingers.
- Serve the Fish Finger Sandwich and Tartare Sauce with Potato Wedges alongside.
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