For the fish fingers

  • 30g Cornflakes
  • 200g White fish fillet – cod, plaice or sole, skinned
  • Salt and pepper
  • 20g Plain flour
  • 1 Egg, lightly beaten
  • 1 ½tbsp Sunflower oil

For the tartare sauce

  • 150ml Mayonnaise
  • Lemon juice to taste
  • 1tbsp Parsley, chopped
  • 2 Gherkins, chopped
  • 1tbsp Capers, chopped
  • 1tbsp Chives, chopped


  • STEP 1

    Put the cornflakes into a plastic bag, crush using a rolling pin and spread out onto a plate. Cut the fish into 6 strips and season with salt and pepper. Coat with flour. Dip into the lightly beaten egg and then coat with the crushed cornflakes.

  • STEP 2

    Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes or until golden and cooked through. Turn halfway through.

  • STEP 3

    To make the tartare sauce, simply mix all the ingredients together and serve with the fish.

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Taken from Fussy Eaters’ Recipe Book, Ebury Press