Serves 4
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  1. Place the chips in a pot, cover with cold water and set aside for 30 minutes. Drain and cover with fresh water, adding a pinch of salt. Place over a high heat and bring to the boil, then cook for 3-4 minutes until just fork tender. 
  2. Meanwhile, pour two tablespoons of the olive oil into a rimmed baking tray. Place on the top shelf of the oven and preheat to 200˚C/180˚C fan/gas mark 6.
  3. Drain the chips and return to the pan. Turn off the heat on the hob and place the pan back over the heat for 30-40 seconds to let the chips steam dry, shaking the pan every few seconds.
  4. Carefully remove the baking tray from the oven and add the chips to the hot oil, being wary of splashes. Turn the chips to coat in the oil and season with salt and pepper. Roast for 35 minutes until golden and crispy, flipping the chips and rotating the tray after about 20 minutes.
  5. In a small bowl, combine the mayonnaise with the yoghurt, capers, lemon zest and juice and half of the dill. Place in the fridge until ready to serve.
  6. Meanwhile, place the flour in a shallow bowl and stir in some salt and pepper. Beat the eggs in a second bowl, and combine the breadcrumbs with the remaining dill in a third.
  7. Working one at a time, dredge each piece of fish in the flour, shaking off any excess, then coat in the egg, and finally press into the breadcrumbs, making sure they are well coated. Place on a baking tray lined with parchment paper and refrigerate for 10 minutes.
  8. Heat the remaining oil in a pan over a medium-high heat. Cook the fish fingers for 2-3 minutes per side until golden all over and cooked through. Serve with the crispy chips and tartare sauce.

Nutrition Facts

Per serving: 652kcals, 21.2g fat (4.4g saturated), 72.3g carbs (4.7g sugars), 43.5g protein, 5.7g fibre, 0.612g sodium