Name: Chunky fish fingers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 slice(s) Calorie Controlled Brown Bread; 4 fillet(s), medium Cod, raw each cut into long fingers; 1 medium, raw Egg, whole, raw beaten; 250 g Peas, fresh or frozen; 12.5 g Mint, Fresh half a 25g pack; 2 tablespoons Lemon Juice, Fresh; 4 tablespoons, heaped Quark, fat free, plain; 1 tablespoons Low Fat Natural Yogurt; 1 tablespoons Dill, Fresh; 1 teaspoons Capers, in Brine; 25 g Pickled Gherkins, drained finely chopped

Skip to main content Skip to footer

Join WW today and gain full access to all of our recipes and meal plans. Sign up today!

Ingredients

Calorie Controlled Brown Bread

6 slice(s)

Cod, raw

4 fillet(s), medium, each cut into long fingers

Egg, whole, raw

1 medium, raw, beaten

Peas, fresh or frozen

250 g

Mint, Fresh

12½ g, half a 25g pack

Lemon Juice, Fresh

2 tablespoons

Quark, fat free, plain

4 tablespoons, heaped

Low Fat Natural Yogurt

1 tablespoons

Dill, Fresh

1 tablespoons

Capers, in Brine

1 teaspoons

Pickled Gherkins, drained

25 g, finely chopped

Instructions

Put the bread into a processor and whiz to make crumbs. Transfer to a dish. Dip the cod pieces in the crumbs to coat, then the beaten egg, then back into the crumbs to coat thoroughly.
Preheat the grill to medium high and grill the fish fingers for 10 mins, turning once.
Meanwhile, simmer the peas into a pan of water for 3 mins or until tender. Drain, then whizz them in a processor briefly with the mint, until half puréed. Set to one side and keep warm.
Mix together all the ingredients for the tartare sauce in a bowl and serve with the fish fingers and mushy peas.

Chunky fish fingers

Ingredients

Instructions

You might like

Classic spaghetti Bolognese

Chicken curry

Chunky chips

Scrambled eggs with chives & smoked salmon

Chilli con carne

Lasagne

Start eating better than ever!