Annabel Karmel’s crispy fish fingers

  • Makes 6

These teatime favourites are perfect for fussy eaters


For the fish fingers…

  • 30g cornflakes
  • 200g fillet of cod, plaice or sole, skinned
  • Salt and pepper
  • 20g plain flour
  • 1 egg, lightly beaten
  • 1½ tbsp sunflower oil

For the tartare sauce…

  • 150ml mayonnaise
  • Lemon juice to taste
  • 1 tbsp chopped parsley
  • 1 tbsp capers, chopped
  • 2 tsp chopped gherkins
  • 1 tbsp chopped chives


  • 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