Photo of Chunky fish fingers by WW

Chunky fish fingers

Points® value
Total Time
25 min
10 min
15 min
The whole family will enjoy this tasty teatime meal.


Calorie Controlled Brown Bread

6 slice(s)

Cod, raw

4 fillet(s), medium, each cut into long fingers

Egg, whole, raw

1 medium, raw, beaten

Peas, fresh or frozen

250 g

Mint, Fresh

12½ g, half a 25g pack

Lemon Juice, Fresh

2 tablespoon(s)

Quark, fat free, plain

4 tablespoon(s), heaped

Low Fat Natural Yogurt

1 tablespoon(s)

Dill, Fresh

1 tablespoon(s)

Capers, in Brine

1 teaspoon(s)

Pickled gherkins, no added sugar

25 g, drained, finely chopped


  1. Put the bread into a processor and whiz to make crumbs. Transfer to a dish. Dip the cod pieces in the crumbs to coat, then the beaten egg, then back into the crumbs to coat thoroughly.
  2. Preheat the grill to medium high and grill the fish fingers for 10 mins, turning once.
  3. Meanwhile, simmer the peas into a pan of water for 3 mins or until tender. Drain, then whizz them in a processor briefly with the mint, until half puréed. Set to one side and keep warm.
  4. Mix together all the ingredients for the tartare sauce in a bowl and serve with the fish fingers and mushy peas.