Salmon fingers with wedges

These are tasty but are a little bit time consuming to make when you consider that supermarkets now stock gluten free fish fingers. They are nice as a posh fish finger for a change though.


  • 150g polenta
  • 1 tsp paprika
  • 400g salmon fillet
  • 1 egg
  • Sunflower oil for frying
  • 500g potatoes
  • 2 tbsp olive oil
  • Half a tsp paprika
  • Salt

Method for Wedges

  1. Preheat the oven to 200 C. Cut the washed potatoes into thick wedges and pat dry with a clean tea towel.
  2. Add the olive oil to a roasting tin and put in the oven to warm the oil.
  3. Toss the potatoes in the oil before sprinkling with paprika and salt.
  4. Roast for 30 minutes, turning halfway through.

Method for Salmon Fingers

  1. Mix the polenta and paprika together on a plate.
  2. Lightly beat the egg in a bowl.
  3. Skin and cut the salmon into chunky fingers.
  4. Dip each salmon finger into the beaten egg before rolling in the polenta mixture until evenly coated.
  5. Heat the sunflower oil in a large pan on a medium heat.
  6. Place the salmon fingers into the pan and cook for 6 minutes, turning half way through cooking time.