Homemade fish finger sarnie

• skinless white fish300g g

  fillet

• large egg↗1

  beaten

• cornflakes↗50g g

  blitzed or bashed into crumbs

• sweet potatoes↗3

  cut into chunky chips

• olive oil↗1 tbsp tbsp
• small wholemeal buns↗4
• small handful mixed salad leaves↗
• lemon↗1

  cut into wedges

• light mayonnaise↗2 tbsp tbsp
• gherkins1 tbsp tbsp
• capers↗1 tsp tsp

  rinsed and chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Cut the fish into 4 equal-sized portions. Dip in beaten egg, coat in cornflakes, then chill for 10 mins. Toss sweet potatoes in oil and seasoning, then cook for 20 mins on a baking tray. Meanwhile, make the tartare sauce. Mix all the ingredients with some seasoning, then set aside.

2. 2

   Remove the sweet potato chips, turn them over, add the fish to the tray and cook everything for 15 mins more, turning the fish halfway through. When cooked, add a few salad leaves to each bun, top with a fish finger and a dollop of tartare and serve with the chips and lemon wedges for squeezing over.