Parmesan and herb fish fingers with artichoke and caperberry salsa

Parmesan and herb fish fingers with artichoke and caperberry salsa
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Quick meals, Main recipes


  • 800g white fish fillets, such as hapuka
  • 1/2 cup (75g) plain flour
  • 2 eggs, lightly whisked
  • 1 1 /2 cups (105g) fresh breadcrumbs (made from day-old bread)
  • 1 cup (70g) finely grated parmesan
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 lemon
  • 8 (about 200g) marinated artichokes, drained, juice reserved, halved
  • 1 tablespoon caperberries, stalks removed
  • 1/4 cup flat-leaf parsley leaves
  • 1 cup (250ml) vegetable oil, to shallow-fry
  • Lemon wedges, to serve
  • Mesclun salad leaves, to serve


  • Step 1
    Use a sharp knife to slice fish into 12 thick ‘fingers’, about 2-3cm wide and 12cm long. Place flour and eggs in separate shallow bowls. Combine the breadcrumbs, parmesan and parsley in a shallow bowl. Season with salt and pepper.
  • Step 2
    Dip a fish ‘finger’ in the flour and shake off any excess. Dip fish in egg mixture then breadcrumb mixture, pressing down firmly to coat. Place coated fish on a tray. Repeat with remaining fish, flour, egg and breadcrumb mixture. Cover with plastic wrap and place in the fridge for 10 minutes to set.
  • Step 3
    Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Combine artichokes, 1 tablespoon reserved artichoke juice, lemon zest and juice, caperberries and parsley leaves in a small bowl.
  • Step 4
    Heat the oil in a large frying pan over medium-high heat. Add one-third of the fish and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining fish.
  • Step 5
    Serve fish with artichoke and caperberry salsa, lemon wedges and salad leaves, if desired.


  • 4024 kj


  • 71g

    Fat Total

  • 13g

    Saturated Fat

  • 48g


  • 810.74mg


  • 2g

    Carbs (sugar)

  • 32g

    Carbs (total)

All nutrition values are per serve
  • Author: Cynthia Black
  • Image credit: Amanda McLauchlan
  • Publication: Notebook:



Please enter your comment!
Please enter your name here