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.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 318kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 13g
  • Carbohydrate 31g
  • Sugar 5g
  • Sodium 551mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cooking time: 1 hour

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