Fish finger tacos | Jamie Oliver recipes
Build-up your handy freezer stash with these simply tasty homemade fish fingers – they're perfect for those extra-busy days.
Ingredients
- 1.2kg white fish fillets, skin off, pin-boned, from sustainable sources
- 100g plain flour
- 2 large free-range eggs
- 2 teaspoons chipotle paste
- 250g wholemeal bread
- olive oil
- ¼ of a red cabbage (150g)
- white wine vinegar
- 2 corn on the cob
- 1 lime
- extra virgin olive oil
- 4 wholemeal tortillas
- natural yoghurt or soured cream, to serve
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