Photo of Fish finger wraps by WW

Fish finger wraps

Points® value
Total Time
50 min
25 min
25 min
A great twist on easy home-made fish fingers. You can assemble the wraps for everyone or let them dig in at the table – perfect for Saturday night feasting.


Breadcrumbs, fresh

80 g

Plain White Flour

1 tablespoon(s), level

Egg, whole, raw

1 medium, raw

Pollock, raw

300 g, sliced into finger-length strips

Calorie controlled cooking spray

4 spray(s)

WW White Wraps

5 individual

Sweetcorn, tinned, drained

1 can(s), medium

Red onion

½ small, finely chopped


75 g, deseeded and diced

Chilli, green or red

1 individual

Coriander, fresh

1 tablespoon(s), roughly chopped


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)


1 portion(s), medium, red, shredded

Low Fat Natural Yogurt

100 g


1 pinch


  1. Make the salsa by combining the sweetcorn, onion, cucumber, chilli, coriander and lime zest and juice. Season and set aside. The salsa will keep, covered, in the fridge for 24 hours.
  2. Preheat the oven to Gas Mark 4, 180°C, fan oven 160°C. Sprinkle the breadcrumbs on a plate. Sprinkle the flour on a separate plate and pour the egg into a shallow bowl.
  3. Dip the strips of pollock in the flour, then the egg and then the breadcrumbs. Arrange on a baking tray misted with the cooking spray and bake for 25 minutes, or until golden.
  4. Meanwhile, grill the wraps for 2–3 minutes, or until browned and starting to crisp up. Top with a handful of red cabbage, the sweetcorn salsa, the fish fingers, a spoonful of yogurt and a pinch of paprika. The wraps can either be served open (grill them for a few minutes more to ensure they are extra crispy) or folded up.