• Partnered with
  • Easy
  • Makes 12
  • 25 mins prep
  • 10 mins cook

Monster fish fingers with simple tartare

A kiddies favourite that will leave anyone trying this new creative version of fish fingers in awe.


Monster fish fingers

  • 4 slices stale bread
  • 1/2 bunch flat-leaf parsley leaves, chopped roughly
  • 1 bunch chives, chopped roughly
  • 750 g skinless, boneless salmon
  • 1 egg
  • 1 1/2 tbsp milk
  • 1/3 cup plain flour
  • sea salt and ground white pepper
  • vegetable oil for shallow-frying
  • lemon wedges to serve

Simple tartare

  • 1/3 cup whole-egg mayonnaise
  • 1 1/2 tbsp lite sour cream
  • 1 1/2 tbsp gherkins, chopped
  • 1 tbsp dill, finely chopped
  • 2 tsp lemon juice


Monster fish fingers

  1. Place bread, parsley and chives in the base of a food processor and pulse to form a fine crumb.
  2. Cut fish lengthways into 12 even strips – about 1.5cm-2cm thick.
  3. Whisk egg and milk togetherin a medium bowl. Tip flour into a separate medium bowl and season. Place breadcrumb mixture into a large bowl.
  4. Lightly coat one piece of fish in flour, dip in egg wash, then cover in breadcrumbs. Place on a lined baking tray and repeat with remaining fish pieces. Cover and refrigerate for at least 30 minutes.

Simple tartare

  1. Combine mayonnaise, sour cream, gherkins, dill and lemon juice in a medium bowl. Season with salt and pepper, then stir to combine.
  2. Pour 1cm of oil into a large frying pan over medium heat. Cook fish fingers in 2 batches for 1 minute each side until lightly golden.
  3. Remove fish from pan and drain on a paper towel. Serve with tartare sauce and lemon wedges.


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