Fish Fingers with Pitta Bread

Homemade fish fingers breaded with paprika, fried until golden, and served in wholemeal pittas with a zesty curry mayonnaise.

Easy Healthy Quick Lunch Fish

Estimated Nutrition

Calories

592.3

kcal / serving

1184.6 kcal total

Carbs

68.1g

per serving

136.2 g total

Fat

18.1g

per serving

36.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

Dairy

piece

Egg

free-range, whisked

Fruits

squeeze

Lemon Juice

GrainsCereals

White Breadcrumbs

for coating

piece

Wholemeal Pitta Bread

NutsSeeds

pinch

Paprika

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

0.5

tsp

Curry Powder

OilsFats

tbsp

Vegetable Oil

for frying

Seafood

250

White Fish

hake or cod, cut into bite-sized strips

Vegetables

piece

Lettuce

Cos or baby gem, leaves torn into pieces

Method

Serve fish fingers in pitta breads with the mayonnaise and lettuce.

Dip fish strips into the egg and then into the breadcrumb mixture to coat fully.

Mix mayonnaise, curry powder, and lemon juice in a small bowl.

Fry fish in oil over medium-high heat for 3 minutes per side and drain on paper.

Whisk the egg in a shallow bowl and combine breadcrumbs, paprika, salt and pepper in another.