This is classic childhood food at its very best. Whether you’re bringing back happy memories or starting new ones, these homemade fish fingers are a must-make recipe.
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Ingredients
- 950g (about 6 medium) floury potatoes, cut into thick chips
- 4 tbsp vegetable oil, plus extra for frying
- 700g thick white skinless sustainable fish fillets
- 150g fresh white breadcrumbs
- 3 tbsp plain flour, seasoned
- 2 medium free-range eggs, beaten
For the tartare sauce
- 170g good-quality fresh mayonnaise
- 1 tbsp capers, drained, rinsed and roughly chopped
- 4-5 cornichons, finely chopped
- Grated zest and juice of ½ lemon
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Put the chips in a pan of cold salted water and bring to the boil. Simmer for 2 minutes, then drain. Return to the pan briefly over a low heat and toss gently to dry the chips and roughen their edges.
- Heat the vegetable oil in a roasting tin in the oven. When very hot, add the chips, toss gently, then roast for 40-45 minutes until crisp and golden, turning halfway through.
- Meanwhile, trim the fish into neat fish-finger shapes (about 8cm x 3cm). Whizz the breadcrumbs in a food processor until very fine, then transfer to a shallow bowl.
- To make the tartare sauce, mix all the ingredients in a small bowl, then season to taste.
- Heat 1cm vegetable oil in a large frying pan over a medium-high heat. Dip each fish finger in the seasoned flour, dust off any excess, then dip in the beaten eggs and finish off rolling in the breadcrumbs to coat evenly.
- Fry the fish fingers in batches for 1-2 minutes on each side until they’re golden and crisp all over and the fish is just cooked. Serve with the chips and tartare sauce.
Nutrition
- 671kcals Calories
- 41.7g (5.9g saturated) Fat
- 30g Protein
- 43.5g (1.8g sugars) Carbs
- 3.7g Fibre
- 1.1g Salt
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