Sunday, 19 August 2012

The ultimate fish finger wrap?

The finished product
For some strange reason, when I was ill, I found myself thinking about fish fingers. Don't ask me why but obviously a bad chest does that to you. So it was a complete coincidence when Birds Eye offered to send me a kit to try making the ultimate fish finger wrap, but quite a welcome one.

The recipe comes from Phil Vickery and there are a load more recipes (not just fish finger ones) that he's put together with Birds Eye and Saira Khan on their facebook page in the Clarence's Cookbook section.

So, this is the recipe for the wraps.

Ultimate Cod Fish Finger Wrap
Serves 4 

Preparation time:- 15 minutes. Cooking time:- 10 minutes.


4 x 24cm soft flour wraps
8 Birds Eye Cod Fish Fingers cooked and warm
1/4 Iceberg lettuce
4 slices smoked streaky bacon, cooked until crispy
2 hard boiled eggs, halved
4 tbsp mayonnaise
few fresh basil leaves
2 spring onions, finely sliced
1 medium carrot, finely grated (optional)

1.Lay out a wrap onto a chopping board.  Place a little Iceberg lettuce down one end of the wrap. Top with 1 slice of bacon, sprinkle with a little salt and pepper, add the 2 cod fish fingers. Add half a boiled egg, 1 tbsp squirty mayo, a few basil leaves and a sprinkling of spring onions. Add carrot if you want.

2. Fold bottom edge over the fold in both sides, finally roll up tight, and then wrap tightly in film. Chill well.

3. Remove film and cut in half diagonally and serve with onion rings.

I made these for lunch one day, and to be honest, I couldn't be doing with the onion rings so they didn't happen. There is quite a lot of prep to do - cook fish fingers, slice lettuce, fry bacon, hard boil eggs, for example. I also found it odd that you have lovely cooked fish fingers and bacon, then wrap and chill them. My wraps, therefore, didn't get chilled for very long. Chilled partly, I'd call it but it meant that they were still warm when we got to eat them. I am fairly rubbish at rolling wraps up tight and wrapping in cling film even worse, but I seem to wrap them tight enough for them to stay wrapped after slicing diagonally.

I must admit, I was a bit dubious about putting basil leaves in this. So were the children - when presented with these, they looked suspiciously at the greenery within but after a few mouthfuls, they proclaimed them a success, and asked when they could have them again. That makes them a success. I found the mayo I had used worked well because it is quite vinegary (Asda reduced fat mayo, if you're interested) which was a nice balance to the richness of the bacon and the egg.

I have to say tho, as ultimate as they were, they were ultimate in the amount of washing up it created  - one pan for the eggs, another for the bacon and a grill pan for the fish fingers! My favourite fish finger sandwich is  just to bung them in some soft bread, add some tartare sauce or mayo if you haven't got any. And eat - simples! Having tried this ultimate wraps, I'd probably add some basil (or some fresh dill - I love it with fish) just to make it slightly posh. Even though fish finger anything is not really posh at all.

(Birds Eye kindly sent me a kit to make fish finger wraps, a coupon towards Birds Eye products and an Asda gift card to buy the remaining fresh ingredients required. They also sent two cuddly Clarence polar bears for the children. I have included the recipe for information but all opinions are my own.)
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