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Cut the fish into 4 pieces, (approx. 2cm) with the grain of the flesh. Place the fish into a tray and sprinkle over the spice mix making sure it is all really well coated.
Place a large pan on a medium heat and fill Â½ way with vegetable oil.
For the tartar sauce, place all the ingredients into a bowl and mix well. Taste and season as needed then put to one side.
Next add the fish to the flour, along with any excess spice mix.
Shake off the flour and then carefully fry in the oil for a few minutes until nice and golden and crisp.
Remove with a slotted spoon and place on kitchen paper to drain.
Slice and lightly butter the bread, add a little watercress, lay the fish fingers on top (4 if they will fit!) then a good dollop of tartar sauce. Cut in half and get involved.