Let's Cook
Fish finger sarnies
With sweet potato chips
45 mins
Not Too Tricky
serves 4
About the recipe
You can’t beat a good fish finger sarnie! This quick and easy recipe is one of Buddy’s favourites to cook up for the family. Plus, making fish fingers from scratch means you can use your favourite white fish or salmon – it’s up to you!
Recipe From
Ingredients
4 sweet potatoes (800g total)
1 teaspoon smoked paprika
olive oil
25g plain flour
1 large free-range egg
1–2 thick slices of wholemeal bread (roughly 80g)
optional: 15g Cheddar or Parmesan cheese
4 x 120g white fish or salmon fillets, skin off, pin-boned, from sustainable sources
2 tablespoons tomato ketchup
4 heaped tablespoons natural yoghurt
1 little gem lettuce
4 submarine rolls
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Buddy's new show, Cooking Buddies, airs on CBBC and iPlayer in July 2024.
Method
- Preheat the oven to 200°C/400°F/gas 6. Scrub the sweet potatoes clean, slice each one into chunky chips (use a crinkle-cut knife, if you’ve got one), then tip them on to a large baking tray.
- Season lightly with sea salt, black pepper and the smoked paprika, then drizzle over 1 tablespoon of olive oil and toss to coat. Spread out in a single layer on the tray and bake for 35 minutes, or until golden and cooked through.
- Sprinkle the flour on to a plate and beat the egg in a shallow bowl. Whiz the bread in a food processor with the cheese (if using), 2 tablespoons of olive oil and a pinch of salt and pepper until fine, then tip on to a baking tray. Line a second tray with greaseproof paper.
- Carefully slice each fish fillet in half lengthways (it doesn’t matter if they’re slightly different shapes). Turn each one in the flour until evenly coated, dip into the egg, letting any excess drip off, then turn in the breadcrumbs until well coated all over.
- Transfer to the lined tray (at this stage you can freeze the fish fingers, so feel free to double up and have some extras for another day).
- When the chips have 15 minutes to go, add the tray of fish fingers to the oven until golden and cooked through (cook them for 20 minutes if cooking straight from frozen).
- Mix the ketchup and yoghurt together to make a kinda Marie Rose sauce, trim and finely shred the lettuce, and slice the rolls in half.
- Load up the bases of the rolls with a spoonful of the sauce and a handful of shredded lettuce, then place 2 fish fingers on each one, and pop the lids on. Serve the sweet potato chips alongside.
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