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Monday 21 March 2011

Sluttishly Savoury: Posh Fish Finger Sandwiches

My new favourite things, food-wise, are wraps. There's something so comforting about piling delicious foods into a wrap, rolling it all up, and getting a slightly different combination of awesome flavours in every bite. I've overdosed on burritos recently so went rooting around in my recipe books for a variation on the theme. The Leon cook book came up trumps with a recipe for Crunch Coated Fish Wraps - or, as I call them, Posh Fish Finger Sandwiches. Because that's really what is is - breaded fish and various garnishes all bundled up in carbs.

Don't be daunted by all the steps below. It won't take that long, especially if you rope in a helper, and it makes such a fresh, moreish dinner that you won't begrudge a little extra time in the kitchen.

Posh Fish Finger Sandwiches (serves 2)
(Adapted from the Leon cook book)

You will need:
  • 60g rice
  • 150g firm white fish
  • 2 handfuls of plain flour
  • 1 tsp cayenne
  • 1 egg
  • 2 handfuls of coarse ground semolina
  • 1 tbsp capers, chopped
  • a handful of flat-leaf parsley, chopped
  • 1/2 a lemon
  • Salsa (use your own recipe or see mine below)
  • Salad leaves
  • 2 huge flatbreads
  • Salt and pepper
Make it!
  1. Cut your fish into pieces of roughly the same size - about 6cm by 4cm. You want to end up with 8-10 pieces. Season thoroughly on both sides with salt, pepper and cayenne.
  2. Line up three bowls. In the first, put the plain flour and lots of seasoning; in the second, the beaten egg with 2 tablespoons of water; in the third, add the semolina.
  3. Dip the fish pieces into the flour to lightly coat them, then into the egg to moisten the surface, then the semolina to thinly coat them. Set them aside.
  4. Get your rice cooking. When it' s done, mix it with the capers, parsley and a squeeze of lemon juice.
  5. Make a fresh salsa by finely chopping the flesh of three tomatoes (discard the pulpy insides), half a red onion, 2 chillis and a handful of coriander, and mixing it all with salt, pepper, and the juice of half a lime. Can't be faffed? Add 2 sliced plum tomatoes to your salad leaves, and 2 spoonfuls of yoghurt to your rice to add some moisture to your wraps.
  6. Now to cook your fish. I usually shallow-fry it for around 4 minutes on either side, until the coating is turning brown. For a healthier option, put some oiled foil on your grill tray, lay the fish on it, drizzle with olive oil and grill for 4 minutes on both sides.
  7. Start building your wraps. Soften the flatbreads under the grill or in the oven, then add the salad leaves in a line down the middle, then the rice, fish, and salsa.
Bundle it all up and get eating!

1 comment:

  1. I am powerless before a fish finger sandwich. But I really just want good bread, Birdseye fish fingers and a bit of sauce (tartare).


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