Fish fingers with chipped potatoes and tartare sauce

Name: Fish fingers with chipped potatoes and tartare sauce
Yield: Serves 4
Cuisine: British recipes
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

Portion size: Serves 4
Hands on time 25 mins, plus 50 mins cooking time
Difficulty: easy

Dairy-free

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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

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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.
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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.