Sw recipe: Salt ‘n’ Pepper Fish Fingers with Chips and Tartare Sauce

Serves 4

Ready in 40 minutes


  • Four frozen skinned white fish fillets such as cod, haddock or basa, thawed
  • Two tsp all-purpose seasoning
  • Two tsp coarse ground black pepper
  • 125g wholemeal bread, crumbed salt
  • One egg, lightly beaten
  • Four large baking potatoes
  • Low-calorie cooking spray
  • Lemon wedges, to serve for the tartare sauce
  • 200g fat-free natural fromage frais
  • Two spring onions, trimmed and finely chopped
  • Four tbsp capers, drained and rinsed
  • Four gherkins, fine-chopped
  • Large handful of chopped fresh flat-leaf parsley


Preheat the oven to 200°C/Fan 180°C/Gas 6 and line two baking trays with baking parchment.

Pat the fish fillets dry with kitchen paper and cut fillets into thick strips.

In a bowl, mix together the all-purpose seasoning, black pepper, breadcrumbs and a little salt. Dip each fish finger into the beaten egg, coat in breadcrumbs and arrange on a baking tray. Chill for 15 minutes.

Meanwhile, cut the potatoes into chips, leaving skins on if you like.

Arrange in a single layer on the other baking tray, spray with low-calorie cooking spray and season with a little salt and pepper.

Place the chips on the top shelf of the oven and bake for 10 minutes.

Place tray of fish on the middle shelf of the oven and bake both trays for a further 15 minutes or until golden.

Mix tartare sauce ingredients, season and chill until ready to serve.

Serve the fish fingers with the chips, tartare sauce and lemon wedges.

This is delicious with a large mixed salad


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