Description

This Homemade Fish Finger Sarnie recipe offers a delicious and healthier twist on the classic fish finger sandwich. Crispy cornflake-coated fish fillets are baked to perfection alongside sweet potato chips, then served in wholemeal buns with fresh salad leaves and a tangy homemade tartare sauce. A perfect comfort meal that’s easy to prepare and packed with flavor.

Ingredients

Scale

Fish Fingers

300g skinless white fish fillet
1 large egg, beaten
50g cornflakes, blitzed or bashed into crumbs

Sweet Potato Chips

3 sweet potatoes, cut into chunky chips
1 tbsp olive oil
Salt and pepper, to season

Tartare Sauce

2 tbsp light mayonnaise
1 tbsp gherkins, finely chopped
1 tsp capers, rinsed and chopped
Salt and pepper, to season

To Serve

4 small wholemeal buns
Small handful mixed salad leaves
1 lemon, cut into wedges

Instructions

Prepare the Fish: Heat the oven to 200°C (180°C fan/gas mark 6). Cut the fish fillet into 4 equal-sized portions. Dip each piece into the beaten egg, then coat thoroughly in the crushed cornflakes. Chill the coated fish pieces in the fridge for 10 minutes to help the coating set.
Cook the Sweet Potato Chips: Toss the chunky sweet potato pieces in olive oil and season well with salt and pepper. Spread them out in a single layer on a baking tray and bake in the oven for 20 minutes.
Make the Tartare Sauce: While the chips are cooking, mix the light mayonnaise, chopped gherkins, chopped capers, and a pinch of salt and pepper in a small bowl. Set aside to let the flavors meld.
Finish Baking Fish and Chips Together: Remove the sweet potato chips from the oven, turn them over to ensure even cooking. Place the chilled, cornflake-coated fish fingers on the same tray alongside the chips. Return to the oven and bake everything for a further 15 minutes, turning the fish fingers halfway through cooking for an even, crispy finish.
Assemble the Sarnies: When cooked, split the wholemeal buns and add a few mixed salad leaves to the base of each bun. Place a golden fish finger on top, then add a generous dollop of the homemade tartare sauce. Serve the sandwiches alongside the sweet potato chips and lemon wedges for squeezing over.

Notes

Using cornflakes instead of breadcrumbs gives the fish fingers an extra crispy texture when baked.
Chilling the coated fish before baking helps the coating stick and crisp up better.
Wholemeal buns add fiber and a wholesome touch to the sandwich, but you can substitute with gluten-free buns if preferred.
This dish can be served with a side of tartare sauce for dipping the chips as well.
For spicier tartare sauce, add a dash of Dijon mustard or a pinch of cayenne pepper.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Sandwiches
Method: Baking
Cuisine: British

Keywords: fish finger sandwich, homemade fish fingers, baked fish fingers, sweet potato chips, tartare sauce, healthy fish finger sarnie, crispy fish fingers