POSH FISH FINGER BUTTY

Fish fingers are a real teatime go-to, and this is a top way of making your own, using fresh fish. With a pile of rocket leaves and a big dollop of homemade tartare sauce – all packed into toasted brioche buns – this takes a simple meal and does it really well.

MAKES 2

300g (10½oz) skinless cod fillet, cut into 6 equal-sized fingers

Salt and freshly ground black pepper

1tbsp dill leaves, finely chopped

Finely grated zest of 1 lemon 50g (1¾oz) panko breadcrumbs 30g (1oz) plain flour

1 large free-range egg Vegetable or sunflower oil, to shallow-fry

FOR THE TARTARE SAUCE

4tbsp mayonnaise 1 free-range egg, hard-boiled and finely chopped 2 cornichons, finely chopped 1tsp Dijon mustard

1tsp baby capers, chopped 1tbsp chopped flat-leaf parsley

TO ASSEMBLE

2 large brioche rolls, split 2 handfuls of rocket leaves

Season the cod well on both sides with salt and pepper. Mix the dill, lemon zest and breadcrumbs in a shallow bowl. Put the flour in a second bowl and season. Beat the egg in the third bowl.

One at a time, dust the fish fingers in the seasoned flour,