A tasty hand-held snack – easy for kids to help make too. You could make a batch for a kids’ party
Ingredients:
- 1 French stick (baguette)
- 1 large shallot or small ordinary or red onion, thinly sliced
- 4 or 5 generous tbsp mayonnaise
- 5 lettuce leaves such as cos, halved lengthways
- 1 dill cucumber or 4 gherkins, thinly sliced on the diagonal
- 300.0g pack fish fingers (preferably made with hoki rather than cod)
Instructions:
- Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.
- Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.
- When the fish fingers are ready, pack them into the baguette and cut across into four portions.
Fish Finger Torpedoes • Yield: 4 servings
Ingredients:
- 1 French stick (baguette)
- 1 large shallot or small ordinary or red onion, thinly sliced
- 4 or 5 generous tbsp mayonnaise
- 5 lettuce leaves such as cos, halved lengthways
- 1 dill cucumber or 4 gherkins, thinly sliced on the diagonal
- 300.0g pack fish fingers (preferably made with hoki rather than cod)
Fish Finger Torpedoes Nutrition Facts:
• Diet:
• Calories: 59.41
• Fat: 86.46
• Carbs: 20.88
• Protein: 41.23
• Cholesterol: 34.45
• Calcium: 6.37
• Sodium: 77.78* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
