Bill Oldfield


This is one of those guilty secret foods from my childhood. I’m not even sure if my Mum made them for me but I know I loved them and I might have even made them myself as I got old enough.
We’ve got them on the menu in the restaurant but I wouldn’t have chosen to put what I thought was a pretty basic recipe on this page – until a customer asked me for the recipe the other day. Realising that we make our own tartar sauce and that we don’t actually use supermarket frozen fish fingers, here goes.
You can use any white fish such as cod and haddock but fish such as coley and pollock work well; particularly with a lovely tartar sauce. Also, to make the tartar sauce, you might want to make your own mayonnaise but, if you don’t, you could use a good…

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