Fish Fingers with Chips and Tartare Sauce

Fish Fingers with Chips and Tartare Sauce

Ready in 40 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 16, 2018.



  • 1 pack potato chips

Fish Fingers

  • 1 pack market fish
  • ½ cup flour ^
  • 1 egg ^
  • 3 tbsp milk ^
  • 1 pack panko breadcrumbs

Ribbon Salad

  • 1 carrot
  • ½ telegraph cucumber *
  • ½ cos lettuce *
  • 1 pack fish salad dressing

To Serve

  • 1 pack tartare sauce


  1. Cook chips Preheat oven to 220°C. Toss potato chips on a lined oven tray with a small drizzle of oil and season. Roast in oven for 25-30 minutes, until tender and crispy. Turn once during cooking.
  2. Prep fish Pat fish dry, remove any remaining scales or bones and season with salt. Slice fish fillets lengthways, into 8cm strips.
  3. Crumb fish Season flour and place in a bowl; whisk egg with milk in a second bowl; place breadcrumbs in a third bowl. Coat each piece of fish first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go.
  4. Cook fish Heat a drizzle of oil in a large, non-stick fry-pan, on medium-high heat. Cook fish fingers in batches, for 1-2 minutes each side, until golden and just cooked through. Wipe out pan between batches and add more oil (if needed).
  5. Prep salad Peel carrot and cucumber into ribbons, then roughly chop lettuce. Add to a medium bowl with fish salad dressing. Toss and season. Keep salad plain and separated for fussier foodies.
  6. Serve fish fingers and chips with salad and tartare sauce.