Crisp, golden fishfingers coated in breadcrumbs and rolled into a soft wrap with cool cucumber and creamy mayonnaise, this Homemade Fishfinger Wrap is a fresh take on a teatime favourite. Children practise coating fish through flour, egg and breadcrumbs and frying it until crisp, while learning to keep raw and cooked food carefully apart.
Prep
15 min
Cook
6 min
Serves
2
Difficulty
Easy
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Ingredients
cucumber 40 g (sliced)
mayonnaise 1 tbsp
plain tortilla wraps 2
egg 1 (beaten)
cod fillet 100 g (sliced)
plain flour 1 tbsp
breadcrumbs 2 tbsp
vegetable oil 3 tbsp
Method
Prep the cucumber & start to assemble the wrap
On a chopping board, cut the cucumber in half lengthways and scoop out the wet seedy bit from the middle using a teaspoon, then cut the cucumber into thin sticks and put them in a bowl.
Spread the mayonnaise over the wrap, then line up the cucumbersticks in the middle.
Prep & cook the fish fingers
Crack the egg into a small bowl and beat with a fork.
Cut the cod into 4 fingers on the chopping board.
One at a time, dip each piece of cod into the plain flour, then the egg, then into the breadcrumbs. Put the fish fingers back onto the board.
Heat up the oil in a non-stick frying pan and carefully lay the fish fingers in the pan. Cook the fish fingers for 2-3 mins on each side on all sides until they are golden brown and crispy on the outside and firm and white on the inside.
Assemble & serve
Put two fish fingers on top of the cucumbersticks on each wrap.
Fold up the wraps then cut in half. Eat and enjoy!
