Why buy the frozen variety when you can make your own fresh and delicious fish fingers at home! The perfect snack, these fish fingers are best served with my zingy tartare sauce. The sea bass can be swapped for any of your favourite white fish. You could even make them into a fish finger sandwich.


  1. Cut the fish fillets into finger sized pieces, approximately 2cm wide and as long as the width of the fillet.
  2. Sieve the flour into a bowl and season generously with salt and pepper.
  3. Beat the eggs into a second bowl, and put the breadcrumbs and parmesan into a third bowl.
  4. Lightly season the fish again with a sprinkle of salt, and dip into the flour to coat it all over.
  5. Dip the fish into the egg bowl and again into the breadcrumb bowl. Place the covered fish fingers onto a tray lined with baking parchment uncovered and refrigerate for 10-15 minutes to allow the coating to dry.
  6. Meanwhile, make the tartare sauce. Rinse the capers under water to remove the brine. Finely chop the gherkins, parsley, shallot and capers, and combine with the mayonnaise.
  7. Season the mayonnaise with salt, pepper and lemon juice. You are looking for a creamy and delicious sauce with the right balance of acidity.


  1. Cover the pan generously with the oil. It should be 0.5cm high. Heat the oil in the pan until hot but not smoking. It should reach 190 degrees C (375 degrees F). Do not go higher than 200 degrees C (400 degrees F).
  2. Fry the fillets a few at a time but do not overcrowd the pan or they will not cook properly. Lift the fish fingers with a fish slice to check the colouring. Once a nice golden brown, turn them over and continue to cook on the other side. It will take 1-2 minutes per side.
  3. When ready, remove the fish finger from the pan onto a tray with kitchen paper to remove excess oil.
  4. Wipe out the pan between batches and add fresh oil to cook each batch.


  1. Serve the fish fingers immediately with the tartare sauce and a wedge of lemon, or even in a fish finger sandwich!

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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