Herbed Fish Fingers With Lemon and Caper Dip Recipe

Name: Herbed Fish Fingers With Lemon and Caper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces white bread, 2 days old, crusts removed; 1 lemon, zest of, only; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh chives, snipped; 2 tablespoons fresh dill, chopped; 1 lb flounder or 1 lb lemon sole fillet, skinned; 2 tablespoons seasoned flour; 1 egg, beaten; 2 tablespoons vegetable oil; 4 ounces creme fraiche; 2 tablespoons capers, chopped; 1 lemon, juice and zest of; 1 teaspoon shallot, finely chopped; 1 tablespoon flat leaf parsley, chopped; 8 -12 potatoes; 3 tablespoons olive oil; 1 teaspoon paprika; coarse sea salt

Servings: persons

2 ounces white bread, 2 days old, crusts removed
1 lemon, zest of, only
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, snipped
2 tablespoons fresh dill, chopped
1 lb flounder or 1 lb lemon sole fillet, skinned
2 tablespoons seasoned flour
1 egg, beaten
2 tablespoons vegetable oil
4 ounces creme fraiche
2 tablespoons capers, chopped
1 lemon, juice and zest of
1 teaspoon shallot, finely chopped
1 tablespoon flat leaf parsley, chopped
8 -12 potatoes
3 tablespoons olive oil
1 teaspoon paprika
coarse sea salt

1
Preheat the oven to 350F
2
In a food processor, blitz the bread to coarse crumbs.
3
Add the lemon zest, herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs.
4
Cut the fish into 1 1/2in x 4in strips (any trimmings can be kept for a fish pie).
5
Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs.
6
The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential.
7
Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side.
8
Keep each batch warm on absorbent paper until all of the fish fingers are cooked.
9
For the dip, mix all the ingredients together and season with salt and pepper.
10
For the wedges, cut the potatoes into wedges, about 6-8 per potato, then toss in a bowl with the oil and paprika.
11
Spread the wedges out in a single layer on a large non-stick baking tray.
12
Roast in the oven for about 40-50 minutes, depending on their size, turning occasionally until golden brown and crisp.
13
When cooked, season with flakes of sea salt.
14
Serve the fish fingers with the lemon and caper dip and the crisp potato wedges on the side.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ounces white bread, 2 days old, crusts removed, 1 lemon, zest of, only, 2 tablespoons fresh parsley, chopped, 2 tablespoons fresh chives, snipped, and more.

Yes, Herbed Fish Fingers With Lemon and Caper Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herbed Fish Fingers With Lemon and Caper Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions