SERVES – 2
PREP – 15 MINS
COOK – 15 MINS
200g skinless, boneless cod fillets, cut into thick strips
2tbsp plain flour
Zest of 2 lemons
1 egg, beaten
2tbsp sunflower oil
3 gherkins, chopped
1tbsp parsley, roughly chopped
1tbsp lemon juice
1 mini ciabbata, halved
1. Put the fish pieces into a large bowl and add the plain flour. Season well and toss together until the fish pieces are well coated. In a separate bowl, mix together the breadcrumbs and lemon zest.
2. Dip each piece into the beaten egg, then in the breadcrumbs to coat. Heat the oil in a large non-stick pan until hot. Add the fish fingers and fry for 3-4 mins until golden and cooked through.
3. In a small bowl, mix the mayonnaise, gherkin, parsley and lemon juice to make the tartare sauce.
4. Slice and toast the ciabatta, spread over the mayonnaise, sprinkle with rocket and top with fish fingers to serve.
Per serving: 646 calories, 29g fat (4g saturated), 64g carbs