Tempura chunky cod fillet fish fingers

Tempura  chunky cod fillet fish fingers



.Not Suitable for freezing




minutes cooking time
.190 C°, 375 F°, Gas Mark 5


  • 1 pack of Young's Tempura Chunky Cod Fillet Fish Fingers
For the Fries
  • 400g potatoes - washed & peeled
  • Sunflower oil for frying
For the Tartar Sauce
  • 3 tbsp. good quality mayonnaise
  • 2 tbsp fresh parsley - finely chopped
  • 1 heaped tsp capers - drained, rinsed & chopped
  • 1 heaped tsp baby gherkins - drained, rinsed & chopped
  • 1 heaped tbsp red onion -  finely diced
  • 1  medium hard boiled egg  - roughly chopped
  • 4 Thick Slices of Sour Dough Bread
  • Softened Butter
  • Handful of Salad leaves


  1. Cut the fries using  knife or a spiralizer & leave to soak in water (10 min)
  2. Make tartare sauce in a bowl by mixing all the ingredients together
  3. Slice the bread into two thick cut pieces. Heat the oil in a pan and lightly toast the bread
  4. Cook the fish fingers according to the instructions on pack. (Place Fingers on a baking tray in the centre of the oven and cook for 14 minutes at 190°C Fan)
  5. Drain & dry the fries, heat the sunflower in a deep frying & shallow fry them until golden
  6. Assemble your sandwich by starting with a slice of the sourdough spread with a little of the tartare sauce, layer on some salad leaves, then top with the fish fingers & more tartare sauce , salad & finish with another slice of bread.
  7. Serve with tartare sauce in a dish on the side & a lemon wedge

My Fish Dish - Youngs

My Fish Dish - Youngs

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