Sole fish fingers with smoked eel tartare sauce served on a black plate

Sole fish fingers with smoked eel tartare sauce

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Prep: 45 mins Cook: 5 mins

More effort

Serves 2

Forget packet fish fingers – soft sole contrasts beautifully with the crunch of panko breadcrumbs in this recipe and the eel tartare sauce makes a stunning side

Nutrition and extra info

Nutrition: Per serving

  • kcal766
  • fat33g
  • saturates4g
  • carbs74g
  • sugars2g
  • fibre4g
  • protein41g
  • salt1.6g
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    For the tartare sauce

    • 1 egg yolk
    • 1 tsp Dijon mustard
    • 1 tbsp white wine vinegar
    • 100ml vegetable oil
    • 1 banana shallot, finely chopped
    • 3 small pickled onions, finely chopped
    • 10 cornichons, finely sliced
    • 100g smoked eel fillet, diced
    • 1 tbsp finely chopped chervil or parsley



      Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…

    • lemon wedges and peas or mushy peas and chips, to serve



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the fish fingers

    • 100g plain flour
    • 2 eggs, whisked



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100g panko breadcrumbs
    • 2 large sole fillets, lemon or Dover
    • sunflower oil, for deep frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


    1. In a mixing bowl, whisk together the egg yolk, vinegar and mustard. Slowly pour in the vegetable oil, whisking continuously until it is pale, thick and creamy then season with the salt. This can also be done in a mini food processor. Fold the shallots, pickled onions, cornichons, smoked eel and herbs in to make a chunky sauce and set aside.

    2. Put the flour, eggs and breadcrumbs in separate flat containers. Remove any skin from the sole and trim the fillets to a nice finger shape. First, place the fish in the flour and coat evenly, then dip it in the egg and finally the breadcrumbs. Repeat this again so you have a thick coating on the fish. Heat the oil in a deep-fat fryer, deep saucepan or wok to 180C, or until a piece of breadcrumb sizzles straight away when dropped in. Fry the fillets for 2 mins until golden. Drain the fish on kitchen paper, season with salt and serve with a generous dollop of the smoked eel tartare sauce, lemon wedges for squeezing over and chips, peas or mushy peas, depending on preference.

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