Monster fish fingers with simple tartare

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

By Jennene Plummer
  • 25 mins preparation
  • 10 mins cooking
  • Makes 12
  • Print


Monster fish fingers
  • 4 slice stale bread
  • 1/2 bunch flat-leaf parsley leaves, chopped roughly
  • 1 bunch chives, chopped roughly
  • 750 gram skinless, boneless salmon
  • 1 egg
  • 1 1/2 tablespoon 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 tablespoon lite sour cream
  • 1 1/2 tablespoon gherkins, chopped
  • 1 tablespoon dill, finely chopped
  • 2 teaspoon 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
  • 5
    Combine mayonnaise, sour cream, gherkins, dill and lemon juice in a medium bowl. Season with salt and pepper, then stir to combine.
  • 6
    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.
  • 7
    Remove fish from pan and drain on a paper towel. Serve with tartare sauce and lemon wedges.