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Fish Fingers with Tartare and Mushy Peas

This delicious recipe by Chef Colin Fassnidge is best served with Matilda Bay Minimum Chips.


  • Tartare Sauce

  • 250gms of mayonnaise

  • 50gms of baby salted capers

  • 50gms of cornichons

  • 1 lemon juiced and zested

  • ¼ bunch of flat leaf parsley

  • Salt and pepper

  • Mushy Peas

  • 250 gms of blue boiling peas

  • 1 onion

  • 1 clove of garlic

  • 500gms of frozen peas

  • ¼ bunch of spinach

  • 1 litre of chicken or vegetable stock

  • Salt and pepper

  • 1 splash of sherry vinegar

  • Fish Fingers

  • 300gm of firm white fish (e.g. Flathead or Ling)

  • 1 lemon zested

  • 100gms plain flour

  • 3 eggs

  • 150mls milk

  • 300gms fine bread crumbs

  • Salt and pepper


  • Tartare Sauce:

  • 1.

    Wash the capers under cold running water to remove excess salt.

  • 2.

    Roughly chop capers and cornichons.

  • 3.

    Remove the zest from a lemon with a microplane before juicing.

  • 4.

    Roughly chop the parsley.

  • 5.

    Put mayonnaise in a mixing bowl and add the capers, cornichons, lemon juice and zest to desired acidity and the parsley.

  • Mushy Peas:

  • 1.

    Soak the blue boiling peas overnight in water to soften. Drain off water before cooking.

  • 2.

    Put soaked peas in a pot of water and bring to boil cook until nice a soft.

  • 3.

    Finely slice onion and chop garlic.

  • 4.

    Add a splash of canola oil, sweat off onion and garlic in a saucepan, add stock and bring to the boil.

  • 5.

    Throw in the frozen peas and bring to the boil once more.

  • 6.

    Remove from heat, blend peas with a little stock and a few leaves of spinach until smooth.

  • 7.

    Fold the boiled blue peas through the puree and season with salt and pepper and a splash of sherry vinegar.

  • 8.

    Reheat in a sauce pan over medium heat.

  • Fish Fingers:

  • 1.

    Cut fish into finger sized batons, zest lemon over fish to lightly marinate.

  • 2.

    In three separate bowls – put flour salt and pepper in one, whisk eggs and milk in another, and put bread crumbs in the third one.

  • 3.

    Firstly coat the fingers in seasoned flour and shake off the excess.

  • 4.

    Dip the fingers in the egg wash then toss in the bread crumbs. Repeat the egg wash and breadcrumb stage again for a double crumb fish finger.

  • 5.

    Heat fryer or pot of oil to 180degress fry fingers till golden brown and just cooked on the inside to avoid the fish becoming dry.


Cooking time: 1 hour

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