Fish finger wraps
7
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 5 • Difficulty: Easy
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.
Ingredients
Breadcrumbs, fresh
80 g
Plain White Flour
1 tablespoon(s), level
Egg, whole, raw
1 medium, raw
Pollock, raw
300 g
Calorie controlled cooking spray
4 spray(s)
WW White Wraps
5 individual
Sweetcorn, tinned, drained
1 can(s), medium
Red onion
0.5 small
Cucumber
75 g
Chilli, green or red
1 individual
Coriander, fresh
1 tablespoon(s)
Lime
1 zest(s) of 1
Lime Juice, Fresh
2 tablespoon(s)
Cabbage
1 portion(s), medium
Low Fat Natural Yogurt
100 g
Paprika
1 pinch
Instructions
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.
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