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Salmon fish fingers with chips

  • SmartPoints value per serving
  • Prep: 20 Mins
  • Cook: 40 Mins
  • Serves: 4
  • Difficulty: Easy

Salmon fish fingers with chips

Prep: 20 Mins
Cook: 40 Mins
Serves: 4
Difficulty: Easy
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  • 700g Potato(es), Raw, 2 large potatoes, cut into thin wedges
  • 1 tablespoons Sunflower Oil
  • 25g Breadcrumbs, dried, panko
  • 25g Ground Almonds
  • 1/2 Lemon(s) zest(s) of 1
  • 1 level teaspoons Paprika, smoked
  • 1/2 teaspoons Dried Mixed Herbs
  • 2 level tablespoons Plain White Flour
  • 1 medium Egg, whole, raw, beaten
  • 4 fillet(s) Salmon, raw, medium, skinless
  • 100g 0% fat natural Greek yogurt
  • 20g Dill, Fresh, finely chopped
  • 1 medium Lemon(s), cut into wedges, to serve


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potato wedges on a baking tray, drizzle over the oil and season well. Bake for 40 minutes, until crisp and golden.
  2. Meanwhile, combine the breadcrumbs, almonds, lemon zest, paprika and dried herbs in a bowl, and season well. Put the flour in a second bowl and season, then put the egg in a third bowl. Cut each salmon fillet in half lengthways, then in half widthways to make 16 fish fingers.
  3. Coat a fish finger in the flour, then dip it into the beaten egg and finally roll it in the breadcrumbs until evenly coated. Set aside on a baking tray while you repeat with the remaining salmon. Chill for 5 minutes to firm up.
  4. Bake the fish alongside the chips for the final 10 minutes of cooking time, until cooked through and golden.
  5. Combine the yogurt with the dill and season to taste. Serve the fish fingers and chips with the dip and lemon wedges.

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