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Homemade Basa Fish Fingers

Homemade Basa Fish Fingers

with Tartare Sauce | Perfect for sharing
4.5(19)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
479 kcal
Protein
: 
30.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Basa Fillets

(Contains: Fish)

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

15 grams

Capers**

96 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

Energy (kJ)2005 kJ
Energy (kcal)479 kcal
Fat18.3 g
of which saturates2.6 g
Carbohydrate30.5 g
of which sugars3.7 g
Dietary Fibre3.7 g
Protein30.2 g
Salt3.2 g
Trans Fat0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray

Instructions

PDF
To Start
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

c) Crack the egg (see pantry for amount) into a medium bowl and whisk.

d) Put the breadcrumbs into another bowl, then season with salt (see pantry for amount) and pepper.

Bake the Fish Fingers
2

a) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated.

b) Transfer to a lined baking tray. 

c) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the centre.

Make the Tartare Sauce
3

a) While the fish bakes, zest and quarter the lemon. Finely chop the parsley (stalks and all). Finely chop the capers.

b) In a small bowl, combine a pinch of lemon zest, the capers, mayonnaise and three quarters of the parsley. Season with salt and pepper, then squeeze in lemon juice to taste. This is your tartare sauce!

c) Once baked, add your fish fingers to a serving dish and sprinkle over the the remaining parsley.

d) Serve the tartare sauce on the side for dipping. Squeeze over any remaining lemon if you'd like.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The fish quality was excellent, though some found the coating bland. Consider adding grated Italian cheese to the breadcrumbs for extra flavour.
  • Ease of prep: Cutting the fish into strips was challenging for some; additional guidance on this step would be helpful.
  • Suggestions: Try using panko breadcrumbs for a crispier coating. Serve on crusty rolls for a delicious sandwich option.
AI-generated from customer reviews
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