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

	Per Serving	Total
Calories	592.3 kcals	1184.6 kcals
Carbohydrates	68.1 grams	136.2 grams
Fat	18.1 grams	36.2 grams
Protein	39.2 grams	78.4 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tbsp

Mayonnaise

Dairy

1
piece

Egg

free-range, whisked

Fruits

1
squeeze

Lemon Juice

GrainsCereals

75
g

White Breadcrumbs

for coating

4
piece

Wholemeal Pitta Bread

NutsSeeds

1
pinch

Paprika

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground

0.5
tsp

Curry Powder

OilsFats

1
tbsp

Vegetable Oil

for frying

Seafood

250
g

White Fish

hake or cod, cut into bite-sized strips

Vegetables

1
piece

Lettuce

Cos or baby gem, leaves torn into pieces

Steps

Whisk the egg in a shallow bowl and combine breadcrumbs, paprika, salt and pepper in another.
Dip fish strips into the egg and then into the breadcrumb mixture to coat fully.
Fry fish in oil over medium-high heat for 3 minutes per side and drain on paper.
Mix mayonnaise, curry powder, and lemon juice in a small bowl.
Serve fish fingers in pitta breads with the mayonnaise and lettuce.