Ingredients Jump to Instructions ↓

  1. 60g (2oz) dried breadcrumbs15g ( 1/2oz) fresh Parmesan, finely grated, optional

  2. 1 large egg

  3. 2 tbsp plain flour

  4. Salt and ground black pepper

  5. 400-500g (14oz-1lb) firm white fish fillets, haddock or cod, cut into strips about 2 1/2 x 7 1/2cm (1 x 3in)

  6. 200g (7oz) frozen peas

  7. Lemon wedges

  8. 2 tbsp sunflower oil

  9. 1 1/4kg (2 3/4lb) potatoes (Maris Piper), peeled

  10. 4 tbsp mayonnaise

  11. 2 tbsp freshly chopped parsley

  12. 1 tbsp small capers, rinsed and drained

  13. Squeeze of lemon juice

Instructions Jump to Ingredients ↑

  1. Set the oven to Gas Mark 6 or 200°C. Spread the breadcrumbs out on a small baking tray, lined with foil. Put the tray in the oven to brown the breadcrumbs lightly (it will only take around 2-3 minutes). Remove from the oven and leave them on the tray to cool.

  2. To make the chips: raise the oven temperature to Gas Mark 8 or 230°C. Put the oil in a large baking tray and into the oven to heat up. Meanwhile, cut the potatoes into chips and dry them with a tea towel. Toss the chips in the hot oil, and spread out in one layer. Cook for 35 minutes, turning them after 20-25 minutes.

  3. To make the caper sauce: mix all the ingredients together, set aside in a small bowl.

  4. Mix the Parmesan, if using, into the cooled breadcrumbs. Lightly beat the egg in a cup, then strain it into a shallow bowl. Put the flour on a plate and add some seasoning. Dip all the pieces of fish first in the flour, then in the egg, then put them all in the tray of breadcrumbs and coat well.

  5. Arrange the fish fingers in a single layer on a large, well-buttered baking sheet. Bake them above the chips for 8 minutes.

  6. Serve the fish fingers with the chips, caper sauce, peas and lemon wedges.


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