Fish Finger Wraps
80g (approx four slices) of calorie controlled white bread
1 tablespoon of plain flour
1 egg, beaten
300g skinless Pollock fillets, sliced into finger-length strips
Calorie controlled cooking spray
5 WW wraps (or similar)
Salt and freshly ground pepper.
For the sweetcorn salsa
198g can of sweetcorn, drained
½ small red onion, chopped finely
75g cucumber, deseeded and diced
1 red chilli, deseeded and chopped finely (adjust to taste)
A small handful of fresh coriander leaves, chopped roughly
Finely grated zest and juice of one lime
100g red cabbage, shredded
100g low fat natural yogurt
A pinch of paprika
1. Make the salsa by combining the sweetcorn, onion, cucumber, chilli, coriander and lemon zest and juice. Season and set aside. The salsa will keep covered in the fridge for 24 hours.
2. Pre-heat the oven to Gas Mark 4/180C/fan oven 160C. Blitz the bread in the food processor to make breadcrumbs and sprinkle them on a plate. Sprinkle the flour on a separate plate and pour the egg into a shallow bowl.
3. Dip the strips of pollock in the flour, then the egg and then the breadcrumbs. Arrange on a baking tray misted with the cooking spray and bake for 25 minutes, or until golden.
4. Meanwhile, grill the wraps for 2-3 minutes, or until brown and starting to crisp up. Top with a handful of red cabbage, the sweetcorn salsa, the fish fingers, a spoonful of yogurt and a pinch of paprika. The wraps can either be served open (grill them for a few minutes more to ensure they are extra crispy) or folded up.