Fish fingers with herby potato salad

Fish fingers with herby potato salad

main courses | serves 4

Kids love fish fingers, so they’re a great way to introduce your little ones to the pleasures of eating fish. In this recipe, you can get them to make their very own crispy, lemony fish fingers, some creamy, chunky tartare sauce and a herby potato salad. The results may not look as neat as packaged fish fingers, but kids will discover that the homemade version tastes better and fresher. This recipe works equally well with any white fish fillets, but use the freshest fish you can get for the most delicious results.

1. To make the tartare sauce, finely chop the parsley and cornichons, and put in a bowl with the yoghurt, mayonnaise and capers.
2. Have the kids grate some lemon zest and add to the bowl. Halve the lemon so they can squeeze the juice into the bowl, using their hand to catch any pips. Mix well, cover with cling film and pop in the fridge.
3. Preheat the oven to 200C/gas 6 and lightly grease two baking trays with oil.
4. Cut the crusts off the bread, rip into chunks and blitz in a blender until fine. In a bowl, mix the breadcrumbs with the zest of half a lemon. Season and tip onto a plate.
5. Supervise the kids as, on a clean chopping board, they use a knife to slice the fish into 2–3cm strips. Make sure they wash their hands after!
6. Crack the egg into a shallow bowl and beat it. Scatter the flour on a large plate, and have the kids dip a fish strip into the flour, shake off the excess and dip into the egg, allowing the excess to drip off. Dip and turn the fish in the breadcrumbs to coat well, then place on the baking trays. Repeat with all the fish pieces. Bake for 20–25 minutes, or until golden.
7. Half-fill a pan with water, add a pinch of salt and bring to the boil. Scrub the potatoes (cut bigger ones in half). Use a slotted spoon to carefully add the potatoes to the pan. Simmer for 10–15 minutes, or until cooked.
8. Have the kids pick the mint leaves. Chop the leaves, the dill and the chives. Put most of the herbs in a bowl, add the lemon juice, the yoghurt and 1 tablespoon of olive oil.
9. Drain the potatoes, leave to dry for a few minutes, then tip into a dish. Pour over the dressing, mix gently and scatter over the remaining herbs. Serve with the fish fingers and tartare sauce.

 

Recipe Anna Jones
Photo Sam Stowell


from Issue 38

ingredients

• Extra virgin olive oil
• 2–3 slices of bread
• Zest of ½ lemon
• 400g white fish fillets, skinned and pin-boned
• 1 egg
• 60g flour

Tartare sauce
• ½ bunch flat leaf parsley
• 2 cornichons
• 2 tbsp fat-free yoghurt
• 2 tbsp mayonnaise
• 2 tsp capers
• 1 lemon

Herby potato salad
• 600g new potatoes
• A few sprigs each of mint, dill and chives
• 2 tbsp fat-free yoghurt
• Juice of ½ lemon

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