Tilly Note: This is a brilliant way to make proper fish fingers.

Serves 4


500g white fish for e.g. cod or haddock, cut into fish-finger sized strips

50g cornflakes

25g panko breadcrumbs

50g plain flour

2 medium free-range eggs


Olive oil or vegetable oil

Salt and pepper


Sea foam sauce

150g Greek yoghurt

2 tbsp fresh chives, finely chopped

1 tbsp dill

1 tbsp chopped parsley

1 tbsp capers, rinsed and chopped

1 tbsp pickled gherkins, rinsed and diced

1 lemon, zest and a squeeze of lemon juice


Shark bite sauce

150g tomato ketchup

1tsp chilli sauce


8 slices white bread  (or whichever bread you like best)




Tilly note: Remember to wash your hands thoroughly after handling raw fish.

Pre-heat the oven to 180C/160Fan.

In a wide, shallow bowl, crush the cornflakes into smaller pieces using your fingertips then mix in the panko crumbs.  Cornflakes are my secret ingredient, they make the fish super crispy.

Place the flour in a separate bowl and season with a pinch of salt and pepper, mix well.

Crack the two eggs into a third shallow dish and beat together with a fork. 

Lightly coat the fish strips in the flour, then in the egg and finally the cornflakes and crumbs.  This is messy but it’s worth it for the lovely crispy coated fish you’ll have at the end.

Place on a lightly oiled baking tray lined with parchment paper, drizzle with a little oil to help them crisp up and transfer to the oven for approximately 15 minutes (depending on the thickness of your fish) until cooked and lightly golden.  Turn half way through cooking to ensure they are cooked evenly.

To make the sea foam sauce place the yoghurt in a medium sized bowl, add all ingredients and whisk to combine.

For the shark bite sauce place the ketchup in a bowl, add the chilli sauce and mix to combine.

To serve, sandwich the fish fingers between slices of bread with the two sauces.