Tiny Table Cooks… Jo Pratt’s Fish Fingers & A Handful Of Dips

Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.

Jo Pratt is an acclaimed writer, cook, food stylist and presenter. She is a best selling author of six cookbooks, including In the Mood for FoodMadhouse Cookbook and most recently In the Mood for Healthy Food. When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines and on stage performing live cookery demonstrations and workshops/cookery classes. She’s recently taken an exciting move into the restaurant world by collaborating with three female chefs, Sophie Michell, Gee Charman and Caroline Artiss, to launch The Gorgeous Kitchen. It’s a contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2: The Queens Terminal. Jo lives in London with her husband Phil and their two young children Olly and Rosa.

Jo Pratt’s Fish Fingers & A Handful Of Dips

A few words from Jo… Impossible to resist, homemade fish fingers are the best. You can use most types of fish the chunkier the fish, the bigger your fingers. If you want daintier goujons, opt for a flat fish such as sole, plaice or dab. Serve with one or all of the five dips, which are all easy to prepare and delicious with fish fingers, fried fish or pretty much any fish dish.

Time taken 30 minutes
Serves 4

450g/1 lb white fish, skinned
50g/1¾ oz plain flour
2 eggs, beaten
100g/4½ oz dried white breadcrumbs, ideally panko
1 tsp paprika
1 tsp flaked sea salt
Olive oil, for frying
Freshly ground black pepper

1. Cut the fish into finger-sized pieces.

2. Put the flour, beaten egg and breadcrumbs into separate shallow bowls. Mix the paprika, salt and a twist of pepper into the flour. Lightly coat the fish in the flour, then egg, and finish with a coating of breadcrumbs. 

3. To fry the fish fingers, pour in enough oil to cover the base of a frying pan and, when it’s hot, add the fish fingers. Fry for 2-3 minutes on each side until golden and crunchy. You may need to do this in a couple of batches, as it’s best not to overcrowd the pan. 

4. Drain on kitchen paper and serve with your chosen dips.

5. Alternatively, you can bake the fish fingers by putting them on an oiled baking tray and drizzling or spraying with oil.

6. Bake in a preheated oven at 200°C/400°F/gas 6 for 6 minutes on each side.

Olive oil hollandaise dip
Time taken 10 minutes
Serves 4

175ml/6 fl oz olive oil
Finely grated zest of ½ lemon
2 egg yolks
2 tbsp lemon juice
2 tbsp water
A pinch of cayenne pepper
Flaked sea salt

Warm the olive oil and lemon zest in a small pan until just tepid.
Place the egg yolks, lemon juice and water in a medium heatproof
bowl. Stand the bowl in a pan of gently simmering water and whisk
until the mixture thickens just enough to form ribbons when the
whisk is lifted. Remove the bowl from the pan and slowly pour the warm oil into the egg mixture, whisking continuously to give you a dipping
sauce consistency. Season with salt and a pinch of cayenne pepper.
Keep covered until needed.

Cocktail dip
Time taken 5 minutes
Serves 4

100ml/3½ fl oz mayonnaise
4 tbsp tomato ketchup
Juice of ½ lemon
1 tbsp Worcestershire sauce
A few drops of Tabasco sauce
½ tsp paprika
Flaked sea salt and freshly ground black pepper

Mix everything together and transfer to a serving dish.

Pea and mint dip
Time taken 10 minutes
Serves 4

150g/5½ oz frozen peas, defrosted
4 tbsp creme fraiche
A small handful of mint leaves
Grated zest of 1 lemon
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Flaked sea salt and freshly ground black pepper

Put the peas in a food processor and briefly blitz before adding the remaining ingredients. Blend until smooth and transfer to a serving bowl.

Wasabi and lime mayo dip
Time taken 5 minutes
Serves 4

125ml/4 fl oz mayonnaise
1 tbsp wasabi
2 tsp lime juice

Mix the wasabi and lime into the mayonnaise and transfer to a serving bowl.

Time taken 10 minutes
Serves 4

150ml/5 fl oz mayonnaise
2 tbsp capers
3 tbsp finely chopped gherkins
½ shallot, peeled and finely chopped
A squeeze of lemon juice
2 tbsp chopped flat-leaf parsley
Flaked sea salt and freshly ground black pepper

Mix everything together and transfer to a serving bowl.

We’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks


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