Fish fingers


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

I know, I know, you didn’t think fish had fingers, et cetera. Well, they certainly didn’t have luxurious fingers of fresh, melting, buttery salmon coated in golden crumbs and served with creamy mash and a lemon-scented caper mayonnaise. My apologies to Bird’s Eye, who invented the fish finger in 1946, for improving on their idea so dramatically.


  • 4 fillets of salmon, from the thickest part
  • 3 eggs
  • 1 cup plain flour
  • salt and freshly ground black pepper
  • 1 cup fine breadcrumbs
  • finely grated rind of 1 lemon
  • 1 tbsp butter
  • 1 tbsp light olive oil
  • extra lemon to serve
  • skin of preserved lemon, rinsed
  • 1 tbsp capers, rinsed
  • 1 tbsp lemon juice
  • 6 tbsp home-made or good quality mayonnaise


Peel the skin from the fillets. Tweezer out any of the long fine bones inside. Cut two oblongs of fish from each fillet, about 3.5 cm long by 2.5 cm wide by 2.5 cm deep (3 in by 1 in by 1 in) - you can use the trimmings for a salmon omelette tomorrow.

Crack eggs into a bowl and beat lightly. Place flour, salt and pepper in a second bowl. Mix breadcrumbs and lemon rind in a third bowl.

Heat butter and oil in a frypan until hot. Dip each salmon finger into flour, then into egg, then into breadcrumbs, and place in oil. Cook gently, turning once, until lightly golden, no more than 3 or 4 minutes in all, until salmon is cooked, but still pink and moist inside. Drain on paper towel, and serve on a bed of mash with lemon wedges, and a rocket salad.

Cut preserved lemon into tiny dice. Whisk preserved lemon, capers and lemon juice into mayonnaise, taste for salt and pepper, and serve in a separate bowl.