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Photo of Fish fingers and chips by WW

Fish fingers and chips

Total Time
1 hr
20 min
40 min
This absolute classic of fish fingers and chips will be loved by the whole family. By adding some Cajun spice to the breadcrumbs to the fish for modern spicy flavour



600 g, floury variety, cut lengthways into 1cm thick chips

Skinless white fish, raw

500 g, firm variety

Plain flour

¼ cup(s), (35g)


2 medium, lightly beaten

Panko breadcrumbs

1 cup(s), (140g)

Low-fat mayonnaise

¼ cup(s), (75g)

Capers, rinsed, drained

1 tbs, chopped

Pickled gherkin, drained

20 g, finely chopped

Fresh flat-leaf parsley

1 tbs, finely chopped


1 medium, wedges to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place potatoes, in a single layer, on 1 prepared tray. Lightly spray with oil. Bake on top shelf of oven for 40 minutes or until golden.
  2. Meanwhile, cut fish into long (about 12cm) 3cm-thick 'fingers'. Place flour on a plate. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate.
  3. Dip 1 piece of fish into flour and then egg mixture. Coat in breadcrumbs and place on remaining prepared tray. Repeat with remaining fish. Lightly spray with oil and bake in oven with chips, turning once, for 20 minutes or until golden and cooked through.
  4. Meanwhile, combine mayonnaise, capers, gherkin and parsley in a small bowl. Serve tartare sauce with fish fingers, chips and a lemon wedge.


SERVING SUGGESTION: garden salad drizzled with lemon juice.TIP: A floury potato, such as sebago, is best for making fluffy chips.