Fish fingers with chipped potatoes and tartare sauce

  • Serves 4
  • Hands on time 25 mins, plus 50 mins cooking time
  • Easy
These herby fish fingers with chipped potatoes are a great family meal that's much healthier and tastier than the shop-bought version.

Nutritional info per serving

  • Calories947kcals
  • Fat45.2g (6.3g saturated)
  • Protein48g
  • Carbohydrates92.4g (2.9g sugars)
  • Salt1.4g

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  • 1kg floury potatoes, cut into cubes
  • 3 tbsp vegetable oil
  • 150g plain flour, seasoned with salt and pepper
  • 2 free-range eggs, beaten
  • 100g fresh breadcrumbs
  • 3 tbsp chopped fresh dill
  • 700g white fish
  • 6 tbsp mayonnaise
  • 1 tbsp capers, rinsed and chopped
  • 1 lemon, zested then chopped into wedges to serve


  1. Preheat the oven to 200°C/fan180°C/gas 6. In a pan of simmering salted water cook the potatoes for 2-3 minutes, until parboiled. Drain, shake well and mix with the vegetable oil and some sea salt in a roasting tin. Roast for 45 minutes, until golden and very crispy.
  2. Meanwhile, put the flour in a dish. Place the beaten eggs in another dish and breadcrumbs mixed with the 2 tbsp of the dill in a third. Cut the 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 the mayonnaise with the capers, lemon zest and remaining 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

Main Ingredients:

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