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Fish Fingers olive oil
250 g cod fillets, skinned
50 g plain flour
2 large eggs, beaten
2 large handfuls panko breadcrumbs
1 tbsp chopped cornichons
1 tbsp chopped capers
2 tbsp finely chopped dill
2 tbsp mayonnaise
2 tbsp crème friache
salt and pepper to taste
Let's get Cooking...
Preheat the oven to 220ºC/gas 7, then lightly oil a baking tray.
Cut the fish into finger-width strips. Place flour and panko onto separate plates.
Coat the fish goujons with the seasoned flour, dipping them in the eggs, then coating with the breadcrumbs.
Place them on the oiled tray and bake for 20 minutes, until golden.
Meanwhile make your tartare sauce by mixing all of the ingredients together.
Place goujons in a brioche bun with finely shredded lettuce and drizzle over the sauce.
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