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A Recipe by Mark Hix Recipe: Fish Dogs with Creamy Tartare Sauce

A note from Mark:

Proper fish fingers are a completely different story to what a lot of people were brought up on and serve their kids today, brainwashing them into thinking that’s what real fish is. Years ago, we started serving Fish Dogs at festivals like Alex James’ Big Feastival and farmers markets with my old mucker Kevin Gratton. It’s a great pick-up-and-go dish or something you can serve at home for the family.

White fish such as haddock, cod, pollack and coley all work well for this and you can make them with fresh fish and freeze them.


Cut the fish fillet into 6 rough fingers measuring about 15cm x 2-3cm wide or the length of your hot dog roll. Season and put them first in the flour, shaking off any excess, then into the egg and then the breadcrumbs.

To make the mushy peas, put the peas and vegetable stock in a saucepan, season and simmer for 4-5 mins. Blend in a food processor as smooth or as coarse as you wish and re-season if necessary. Before serving, reheat the purée and stir in the butter.

Pre-heat about 8cm of oil to 160-180°C in a large, thick-bottomed saucepan or electric deep-fat fryer.
Fry the fish fingers in two batches, depending on the size of your fryer, and cook for 3- 4 mins until nicely coloured.

Cut the rolls almost in half vertically, warm them if you wish.
Spoon the peas in the bottom, place the fish finger on top and serve with Tracklements Creamy Tartare Sauce.


Serves: 4

500g haddock or pollack fillet, skinned and boned
salt and freshly ground black pepper
3-4tbsp flour
2 eggs, beaten
50-60g fresh white breadcrumbs
vegetable or corn oil for deep frying

For the mushy peas:
a good knob of butter
150g frozen peas
50ml vegetable stock
salt and freshly ground black pepper

To serve:
6 soft torpedo/ hot dog rolls
Tracklements Creamy Tartare Sauce

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