Fish fingers with chipped potatoes and tartare sauce recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 25 minutes to make and 50 minutes to cook
  3. Rating

This is a great recipe to feed the whole family.

tried and tested
Fish fingers with chipped potatoes and tartare sauce


  1. 1kg floury potatoes
  2. 3 tbsp vegetable oil
  3. 150g plain flour
  4. 2 free-range eggs
  5. 100g fresh breadcrumbs
  6. 2 tbsp chopped fresh dill
  7. 700g white fish
  8. 6 tbsp mayonnaise
  9. 1 tbsp capers
  10. 1 lemon
  11. 1 tbsp chopped fresh dill


  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. In a pan of simmering salted water, cook 1kg floury potatoes, cut into cubes, for 2-3 minutes, until parboiled. Drain, shake well and mix with 3 tbsp vegetable oil and some sea salt in a roasting tin. Roast for 45 minutes, until golden and very crispy.
  2. 2. Meanwhile, put 150g plain flour, seasoned, in a dish. Place 2 beaten free-range eggs in another dish and 100g fresh breadcrumbs mixed with 2 tbsp chopped fresh dill in a third. Cut 700g white fish fillets into fingers and dip each in the flour, egg and breadcrumbs in turn and place on a non-stick baking sheet.
  3. 3. Mix 6 tbsp mayonnaise with 1 tbsp capers, rinsed and chopped, the zest of 1 lemon and 1 tbsp chopped fresh dill in a bowl. Season and chill.
  4. 4. Heat a good layer of vegetable oil in a pan and fry the fish fingers for 2-3 minutes each side, until golden and cooked through. Serve with the potatoes, sauce and lemon wedges.

Nutritional info

Per serving: 947kcals, 45.2g fat (6.3g saturated), 48g protein, 92.4g carbs, 2.9g sugar, 1.4g salt


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