Crunchy Fish Finger Crushed Peas & Tartar Sauce
Quick and easy to prepare, this fresh twist on the classic fish finger sarnie tastes as good as it looks.
Ingredients
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RYVITA® Crispbread
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A little butter for spreading
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4 frozen fish fingers
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½ cup frozen peas
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1 rounded tbsp mayonnaise
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1 rounded tbsp thick Greek-style natural yogurt
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4 small pickles, finely chopped
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2 tsp capers, drained and roughly chopped
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Freshly ground black pepper
Directions
- Get the grill going. While it’s heating, spread the Ryvita Crispbread with a little butter - you'll have enough to make around 4 Ryvitas. We love Sunflower Seeds & Oats Crispbread with this recipe but any Crispbread will work well.
- Grill the fish fingers for 6 minutes on each side. While they are grilling, cook the peas in a little boiling water for 2-3 minutes. Drain them thoroughly, then tip them into a bowl and mash them – either with the back of a spoon or with a potato masher.
- Make the tartar sauce by mixing together the mayonnaise, yogurt, pickles and capers. Stir half of this mixture into the peas, then spread onto your Ryvita. Top each one with a fish finger and finish off with the rest of the sauce. Sprinkle with a little freshly ground black pepper and add a squeeze of lemon juice to the tartar sauce if you have some handy.
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