Fish Finger Food

Fish Finger Food is a simple yet elegant bite-sized dish made with tender pieces of white fish served on crispy mini hash browns, fresh lettuce leaves and topped with flavoured mayonnaise and chives. Served alongside sliced tomatoes drizzled with balsamic glaze and finished with micro herbs, it offers a delicious balance of flavours and textures. Perfect as a canapé, starter, side dish or light snack, it proves that a few quality ingredients can create an impressive dish.

Prep Time 15

Cook Time 20

Total Time 35

Servings Portions

Ingredients

300 g white fish fillets firm cod, haddock, pollock, hake or similar, cut into 12 bite-sized pieces
12 mini hash browns
12 small lettuce leaves crisp baby gem or little gem are ideal
1 tbsp olive oil
Salt
freshly ground black pepper
4 tbsp mayonnaise
1 tsp lemon juice
1 tsp fresh dill finely chopped
1 tbsp fresh chives finely chopped plus extra for garnish

For the Tomato Garnish:

Instructions

Preheat the oven to 200°C (180°C fan), Gas Mark 6.
Place the mini hash browns on a baking tray and cook according to the packet instructions until they are crisp and golden.
12 mini hash browns
While the hash browns cook, pat the fish dry with kitchen paper and season lightly with salt and freshly ground black pepper.
Salt, freshly ground black pepper
Heat the olive oil in a frying pan over a medium heat. Cook the fish pieces for 2–3 minutes on each side, depending on their thickness, until they are lightly golden and just cooked through. Alternatively, bake them in the oven for 10–12 minutes.
1 tbsp olive oil
In a small bowl, mix together the mayonnaise, lemon juice, chopped dill and one tablespoon of chopped chives until smooth.
4 tbsp mayonnaise, 1 tsp lemon juice, 1 tsp fresh dill, 1 tbsp fresh chives
Wash and dry the lettuce leaves, then arrange them on a serving platter.
12 small lettuce leaves
Place one hot mini hash brown onto each lettuce leaf.
Sit one piece of cooked fish neatly on top of each hash brown.
300 g white fish fillets
Add a small dollop of the flavoured mayonnaise to the top of each piece of fish.
Finish with a light scattering of freshly chopped chives.
Arrange the remaining 12 lettuce leaves alongside them. Place a slice of ripe tomato on each lettuce leaf, drizzle lightly with balsamic glaze and finish with a small scattering of micro herbs.
3 large ripe tomatoes, 1 tbsp balsamic glaze, 1 bunch micro herbs, 12 small lettuce leaves
Serve immediately while the fish is tender and the hash browns remain crisp. Enjoy a piece of Fish Finger Food followed by a slice of balsamic tomato for a fresh and delicious contrast.

Equipment

Notes

Notes:

Cod, haddock, hake, pollock and coley all work beautifully because they hold together well after cooking.

Cut the fish into similar-sized pieces so they cook evenly and look neat on the serving platter.

A lemon and dill mayonnaise complements white fish perfectly, while garlic, tarragon or parsley mayonnaise also make excellent alternatives.

Assemble the canapés just before serving to keep the hash browns crisp and the lettuce fresh.

These elegant little bites are ideal as canapés, a starter, a light snack or a colourful addition to a buffet table.

Nutrition