An #RNLIFishSupper recipe in collaboration with the RNLI & Albert Bartlett Potatoes.
We love fish suppers in our house. Unfortunately, our nearest chippie is a half an hour’s drive away, which means that we usually make our own at home instead. Fortunately, said chippie, Britain’s most northerly, was voted the best chippie in the UK in 2015 and so when we do treat ourselves we treat ourselves right.
As well as being in the vicinity of Britain’s most northerly fish and chips shop, from where I sit at my desk I can see Britain’s most northerly RNLI lifeboat – the Charles Lidbury – moored at the end of our village pier. At any given moment they may receive a distress call from the sea, and the men who crew her drop everything and head out to assist.
For the last four years, I was the Press Officer for this lifeboat station, covering a wide variety of rescue stories. It was an eye-opening and often emotional experience for me, and I learned, first hand, the importance of supporting such a worthwhile charity. I’ve recently stood down from that role due to lack of time, but I still like to help out if and when I can.
For example, telling you all about the annual RNLI Fish Supper.
The RNLI Fish Supper is an annual charity event to raise funds to support the lifesaving work of the volunteer men and women who crew the lifeboats. This year, Fish Supper will be held over the weekend of October 14–16.
It’s a fun way to bring friends and family together for a great meal inspired by the sea. The funds raised will help support volunteer crews who are ready to drop everything — even their home-cooked fish supper — at a moment’s notice and go to the help of people in trouble on the water. When their pagers go off, no matter what time it is, they board their lifeboats and launch to the rescue, 24 hours a day, 365 days a year.
The RNLI is completely funded by donations – they receive no government support whatsoever – so they rely on the generosity of people like you and me.
I’ve teamed up with the RNLI and Albert Barlett Potatoes to help show you just how quick and easy it can be to make your own fish supper at home. Watch the video below (my husband and I are still pretty new at this video thing, so bear with us while we learn from our mistakes and bring you better and better videos – we promise, though, that all our recipe videos will be 60 seconds or less), click thumbs up and subscribe to our channel too, if you fancy – we’d be forever grateful!
Just a note – in the video above, those are real Shetland seagulls and seashore sounds – my husband over at Audioboy Productions recorded them himself in Vidlin. The music soundtrack is his too.
I’ve made my fish supper recipe child-friendly: home made fish fingers served with some paprika-spiked potato wedges and some homemade tartare sauce (for the grown-ups – the kids prefer tomato ketchup). If your children aren’t fond of potato wedges you could always choose a ready made frozen chip range from Albert Bartlett.
The secret ingredient for our fish fingers: crushed corn flakes! This is something I learned while I was working as an assistant cook at a Canadian children’s camp during my late teens. The head cook used to coat fish cakes with crushed corn flakes before frying, and they give a rather fantastic crunchy, tasty coating without any faff at all (and they don’t taste like breakfast, so don’t worry!). The kids love them, and if I’m to be completely honest, so do us grown-ups! I suppose I could be all posh and call them fish goujons – but in all honesty, they’re fish fingers. Plain and simple.
I think it’s also important to suggest that you use a good quality MSC-certified white fish for your fish fingers, preferably something purchased fresh from your local fishmonger. Get to know them – it’s their fishing fleets who are helped, regularly, by the RNLI.
So, why not host a fish supper of your own for your friends and family? If you visit the RNLI Fish Supper website and sign up you’ll receive a fundraising pack when you sign up that includes recipes, hosting tips, place cards, and an envelope for collections. They’ve got loads of free recipes online too, for inspiration.
Homemade Fish Fingers, Potato Wedges & Tartare Sauce
Ingredients
for the fish fingers
- 300 grams MSC certified white fish skinless
- 50 grams plain flour
- 1 large free-range egg beaten
- 1 tbsp water
- 100 grams cornflakes crushed
- 1 litre sunflower oil for deep frying
for the paprika-spiked potato wedges
- 3 medium Albert Bartlett potatoes rooster variety
- 2 tbsp sunflower oil
- 1/2 tsp smoked paprika
- 1/2 tsp Shetland sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried parsley
for the tartar sauce
- 3 tbsp plain natural yoghurt
- 3 tbsp mayonnaise
- 1 tbsp gherkins finely chopped
- 1 tsp capers finely chopped
- 1/2 tsp dried parsley
to serve
- lemon wedges
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Instructions
- Preheat your oven to 200 C/ 180 C fan/ gas 6.
- Cut your MSC certified white fish into strips approximately one inch wide by four inches long.
- Crush the cornflakes in a food processor or with a rolling pin in a freezer bag. Place into a bowl.
- Beat the egg with one tablespoonful of water and place into another bowl.
- Dredge the fish strips first in the flour, then the beaten egg and then coat in crushed corn flakes. Set aside on a plate and repeat with the remainder of the fish. It's easier if you use half the cornflakes at a time because they will start clumping together with the egg (as will your fingers - wash your hands regularly to make it easier).
- Chill the fish fingers for 15 minutes in the fridge while you prepare the potatoes.
- Cut your potatoes in half lengthwise, and then half again. Carefully cut each quarter in half again, so you get eight potato wedges from each potato.
- Drizzle with sunflower oil and the spices, and coat well.
- Transfer to a baking tray and bake in the oven for 35 minutes, turning halfway.
- To prepare the tartare sauce, combine all the ingredients in a small bowl, stir, and chill in the refrigerator until needed.
- Bring the sunflower oil to 176-190 C. Make sure you use a thermometer for this! If the oil isn't hot enough you won't get a crispy coating, and if the oil is too hot you'll risk it catching fire. A thermometer is essential! NOTE - DO NOT LEAVE HOT OIL UNATTENDED!
- Deep fry the fish fingers, in small batches, for approximately one minute each. Drain on kitchen towel and bring the oil back up to the correct temperature before cooking the next batch.
- Serve immediately with the potato wedges, tartare sauce, garden peas and a lemon wedge.
OTHER FISH SUPPER RECIPES YOU MIGHT LIKE
Lemon & Cracked Black Pepper Cod Fillets with Potato Wedges and Lemon Mayo
Smoked Salmon & Avocado Sushi
Grilled Scottish Salmon with Creamy Polenta, Pistachios & Tomato Butter
Young’s Chip Shop Cod Fillets with Homemade Potato Wedges & Dill-Tartare Sauce
Creamy Fish Pie with Prawns & Dill
Baked Chorizo, Cod & Potatoes
Sweet Potato Crispy Topped Fish Pie
Basa Fillets with Bacon and Spinach
Crispy Grilled Mackerel with Garlic & Lemon
If you’re wanting to try something a bit different, why don’t you try making your fries out of African Yam, a recipe by Recipes from a Pantry?
Disclaimer: this is not a paid post. It is a charity post as I feel strongly about the work of the RNLI.Â
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Beef Lasagne Recipe with Smoked Cheddar Cheese Sauce
I love white fish and this recipe looks great. I like the tarter sauce made with yogurt. I need to give that a try!
i’ve never tried making my own fish fingers, but what a great idea! So much healthier for you and I bet they taste so much better too. Love the video demo you made 🙂
What a great idea! Thanks for highlighting this to me, I’ll make sure we donate whilst devouring our fish and chips! I’ll try some of your fish fingers too, I know my son and husband would love them!
We made home made fish fingers once, they didn’t look anything like this let me tell you!! Never bothered again as they weren’t overly edible….maybe we will try again!
This is the perfect meal as far as I’m concerned – my boys would LOVE it! I use crushed cornflakes for my home made chicken strips – they work a treat don’t they. I also add lemon zest which would be lush with the fish too. Thanks so much for hooking up again with this month’s round of Simple and in Season xxx
This meal would be perfect for me. I love fish sticks they are similar to it and potato wedges are the best my grand-pop makes the best wedges ever.
Oh wow these look and sound absolutely amazing. I’ve never made fish fingers before!
The fish sticks look oh-so-yum. Loved reading the post.
Albert Bartlett potatoes are great. Homemade fish fingers is such a perfect family recipe. Will be bookmarking this! We support the RNLI as well.
I LOVE this recipe. You seriously can’t beat homemade fish fingers. Using sustainable fish you could really make these with whatever was on offer at the time too making them an incredibly cheap and healthy dinner option! Amazing 😀
Yumm! I want a bite of these fish sticks right now! Bookmarking this to make later 🙂
Wow, you make fish and chips look beautiful. Pinning this recipe– I am sure my son would love this.
Mmmm . . . . I can’t wait to try this!
Your fish fingers look great! I love homemade fish fingers with a good dipping sauce and yours is definitely a recipeI am looking to try, minus the peas…lol
Thank you for sharing!
Heidy
My children are big fans of fish fingers and they have helped me make them a few times. I’ll have to remember to try cornflakes next time. I imagine it makes them really lovely and crispy!
These sounds SO divine! And, oh my gosh, what an interesting and cool job you had. Wow! (Wish these were for dinner!)
Hi Elizabeth! RNLI sounds like a wonderful organization to highlight and support. And your recipe for fish and chips looks and sounds delicious! Thanks so much for sharing!
What a worthy organization! — I love the photo of you on the boat — and those are some serious seas! I prefer to stay on land when its rough on the water – so I give you a lot of credit! Your fish n chips look stellar!
This looks extremely tasty! Was looking for something nice to eat while watching the presidential debate next week, and I might make this now. Looks like the perfect tv food 🙂
I will try making this dish. Looks very tasty. Never thought of crushed cornflakes.
Love these! I’ll have to try making them!
Crushed Cornflakes?! Genius!! 🙂 I absolutely loved your post … you take amazing food photos, your video was awesome, I love how you added a personal story, and your recipe is organized and well written. Super post!
That looks truly delicious and I love the music in the video!
Looks amazing girl!!!! I could be having this right now!!!! LOVE LOVE LOVE potato wedges!
Hugs
Love Albert Rooster potatoes and these wedges look fab. As for the fish fingers, yummy. This is my perfect midweek meal! 🙂