Plaice fingers and tartare sauce

The Recipes / Fish

The Feathers, Oxfordshire

Fish fingers
2 fresh plaice fillets
3tbs plain flour
1 egg
100ml milk
150g Japanese panko breadcrumbs
Watercress leaves for garnish

Tartare sauce
1tbs finely chopped shallots
1tbs finely chopped capers
1tbs finely chopped gherkins
4tbs mayonnaise
1tbs chopped parsley
1tsp lemon juice

Serves 4

Mix all the tartare sauce ingredients together. Taste and adjust with lemon juice, salt, and pepper.

For the fish fingers, prepare three shallow bowls – one for the flour; one with the egg and milk whisked together; one for the breadcrumbs.

Divide the plaice into fingers. Dip each finger into the bowls in the above order, ensuring a good even coating of breadcrumbs. Deep fry in hot oil until golden brown on all sides

Serve the fish fingers on brioche buns, dressed with tartare sauce and watercress.