Giant Fish Finger Wrap

Crispy cod, tartare slaw & hot sauce

This is the perfect weekend brunch or lunch for springtime - crispy, crunchy, zingy & fresh.

Making your own fish fingers, if you have time, is a great thing to do - so much more juicy and delicious. I like getting a chunky piece of cod loin and slicing them into whatever size I want.

I decided to create a slaw inspired by tartare sauce incorporating finely sliced cabbage and spring onions into all of the usual tartare suspects - capers, gherkins, lemon, mustard.

So let’s get into it!

FULL RECIPE

Ingredients (makes 2 wraps)

250g piece of cod loin - cut into 2-3 fingers

50g plain flour (with a pinch of salt)

1 egg - beaten

50ml milk

50g panko breadcrumbs

250ml vegetable oil

1 tsp hot sauce

2 white tortilla wraps

For the tartare slaw:

1/2 sweetheart cabbage - finely sliced

2 spring onions - finely sliced

2 tbsp mayp

1 tsp dijon mustard

1 lemon - zested

1 tbsp baby capers - drained

3 gherkins - finely diced

5g flat leaf parsley - finely chopped

Salt and pepper

Method:

Start by breadcrumbing the giant cod fingers - firstly, dust in the seasoned flour, then coat in the beaten egg then coat in the panko breadcrumbs.

Bring the vegetable oil up to 170C then fry the cod fingers for 5-6 minutes until deeply golden brown, crispy and cooked through. You can check with a temperature probe - it should read around 60C.

Remove the fish fingers, let them drain on a wire rack then season with fine salt.

For the tartare slaw, take a large bowl and add the mayo, mustard, a splash of liquid from the gherkin jar, lemon zest and some seasoning then add the shredded cabbage, spring onion, capers, diced gherkins, herbs and a squeeze of lemon juice. Have a taste and adjust seasoning to your preference.

Warm the tortillas in the microwave for 10 seconds - this will make them more pliable and easy to wrap up.

Lay some of the slaw down then pop on the fish finger, drizzle in hot sauce then lay some more slaw on top.

To wrap up, fold each side inwards then wrap the back edge up and over and roll forward away from you.

Slice in half and enjoy!