Vinegar Salt Fish Finger Wraps with Crunchy Slaw

Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Pescatarian

👨‍👩‍👧‍👦 Cook With the Kids: These wraps are easy winter dinner stuff, with oven-crisp fish fingers, crunchy slaw, and a proper tang from Chooki's Vinegar Chicken Salt. The salt goes on the fish while it is hot, then into the yoghurt dressing so every bite gets that chip-shop vinegar hit.

Step 1: Bake the Fish

Heat the oven to 220 C fan-forced. Bake the fish fingers on a lined tray for 12-15 minutes, turning once, until the crumb is crisp and golden. Sprinkle over 1/2 teaspoon Chooki's Vinegar Chicken Salt as soon as they come out.

Step 2: Mix the Slaw

Stir the yoghurt, lemon juice, honey, and remaining 1 teaspoon Chooki's Vinegar Chicken Salt in a bowl. Add the coleslaw mix and toss until it is lightly coated, not swimming.

Step 3: Warm and Fill

Warm the wraps for the last 2 minutes of oven time, wrapped in foil. Add two fish fingers to each wrap, pile on the crunchy slaw, and scatter over the herbs if using.

Step 4: Serve

Fold the wraps tight and serve straight away while the fish is still crisp. Cut them in half for smaller hands.

Tip: Season the fish fingers while they are hot. The steam helps the Vinegar Chicken Salt stick instead of falling onto the plate.