Photo of Salmon fish fingers with chips by WW

Salmon fish fingers with chips

Points® value
Total Time
1 hr
20 min
40 min
Whether you’re keeping the kids happy or need a treat yourself, this is a fab take on the classic fish fingers and chips supper


Potatoes, Raw

700 g, 2 large potatoes, cut into thin wedges

Sunflower Oil

1 tablespoon(s)

Breadcrumbs, dried

25 g, panko

Ground Almonds

25 g


½ zest(s) of 1


1 teaspoon(s), level, smoked

Dried Mixed Herbs

½ teaspoon(s)

Plain White Flour

2 tablespoon(s), level

Egg, whole, raw

1 medium, raw, beaten

Salmon, raw

4 fillet(s), medium, skinless

0% fat natural Greek yogurt

100 g

Dill, Fresh

20 g, finely chopped


1 medium, cut into wedges, to serve


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potato wedges on a baking tray, drizzle over the oil and season well. Bake for 40 minutes, until crisp and golden.
  2. Meanwhile, combine the breadcrumbs, almonds, lemon zest, paprika and dried herbs in a bowl, and season well. Put the flour in a second bowl and season, then put the egg in a third bowl. Cut each salmon fillet in half lengthways, then in half widthways to make 16 fish fingers.
  3. Coat a fish finger in the flour, then dip it into the beaten egg and finally roll it in the breadcrumbs until evenly coated. Set aside on a baking tray while you repeat with the remaining salmon. Chill for 5 minutes to firm up.
  4. Bake the fish alongside the chips for the final 10 minutes of cooking time, until cooked through and golden.
  5. Combine the yogurt with the dill and season to taste. Serve the fish fingers and chips with the dip and lemon wedges.


Keep things traditional with a side of peas, or serve with any greens you like.