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Fish fingers, chips & easy tartare sauce
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Family-friendly and customizable fish dish, perfect for bonding with children. Get creative with seasonal fish variations recommended by your local fishmonger.
Ingredients:
  • 2 sweet potatoes
  • olive oil
  • 200 g plain flour
  • 2 large free-range eggs
  • 1 tablespoon milk
  • 150 g breadcrumbs
  • 400 g firm white fish fillets such as pollock, skin off, from sustainable sources
  • a few sprigs of fresh flat-leaf parsley
  • 1 handful of baby capers
  • 1 handful of gherkins
  • 150 g free-range mayonnaise
  • 1 lemon
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Scrub and cut the sweet potatoes into wedges. Parboil for 5 to 8 minutes until tender, then drain and dry. Arrange on a baking tray, drizzle with oil, and season. Coat fish strips in flour, egg, and breadcrumbs. Place on an oiled baking tray. Roast fish and sweet potatoes for 25 to 30 minutes until golden and cooked. Combine parsley, capers, gherkins, mayonnaise, lemon zest, and juice for tartare sauce. Serve fish and wedges with tartare sauce on the side. Enjoy with steamed greens and lemon.

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