Fish fingers with chipped potatoes and tartare sauce

  • for 4 people
  • Takes 25 minutes to make and 50 minutes to cook
This is a great recipe to feed the whole family.

Nutritional info per serving

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

No rating yet

Print article Save to my delicious


1kg floury potatoes
3 tbsp vegetable oil
150g plain flour
2 free-range eggs
100g fresh breadcrumbs
2 tbsp chopped fresh dill
700g white fish
6 tbsp mayonnaise
1 tbsp capers
1 lemon
1 tbsp chopped fresh dill


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. 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. 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. 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.

From January 2009

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader