3. Our Fish recipes

Fish fingers with spicy tartare and green salad


  • 500g ling (or other firm white fish)
  • 1 cup (50g) panko breadcrumbs
  • 2 cups (80g) cornflakes, crushed
  • ½ cup (75g) plain flour
  • 2 eggs, beaten
  • 1 tsp fennel seeds, toasted and crushed
  • 1 tsp chilli flakes
  • Sunflower oil to shallow fry
  • Lemon wedges and green salad to serve


  • 1 Lebanese cucumber, deseeded and chopped
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 tbs finely chopped dill
  • Extra virgin olive oil to drizzle


  • 1.Cut the ling into 2-3cm thick slices.
  • 2.Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
  • 3.Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
  • 4.Heat 1cm oil in a frypan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
  • 5.For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.

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