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Fish fingers with chipped potatoes and tartare sauce
- Published: 31 Dec 08
- Updated: 18 Mar 24
These herby fish fingers with chipped potatoes are a great family meal that’s much healthier and tastier than the shop-bought version.
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Ingredients
- 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
Method
- 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.
- 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.
- Mix the mayonnaise with the capers, lemon zest and remaining dill in a bowl. Season and chill.
- 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.
- Recipe from January 2009 Issue
Nutrition
- Calories
- 947kcals
- Fat
- 45.2g (6.3g saturated)
- Protein
- 48g
- Carbohydrates
- 92.4g (2.9g sugars)
- Salt
- 1.4g
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