Ingredients

• 600g/1lb 5oz assorted cooked fish (salmon
• whiting
• pollack)
• salt and freshly ground black pepper
• 100g/3½oz plain flour
• 2 free-range eggs
• 100g/3½oz polenta
• vegetable oil
• for shallow frying
• 200ml/7fl oz ready-made mayonnaise
• 1 tbsp English mustard
• 1 tbsp capers
• rinsed and drained
• 1 tbsp finely chopped gherkins
• 4 burger buns
• handful rocket
• 4 lemon wedges

Directions

• Break up the cooked fish with a fork in a bowl. Season with salt and freshly ground black pepper.
• Divide the fish mixture into 12 even portions
• then mould into finger-shapes about 7.5cm/3in long and 2.5cm/1in thick.
• Dredge the fish fingers in the flour
• then dip into the beaten egg.
• Dip the fish fingers into the polenta to coat completely.
• Heat the oil in a frying pan over a medium heat. Add the polenta-coated fish fingers and fry for 2-3 minutes
• turning regularly
• until golden-brown ll over and warmed through.
• For the tartare sauce
• place all of the tartare sauce ingredients into a bowl and mix well.
• To serve
• place a spoonful of tartare sauce onto each bun
• then add a little rocket.
• Top each with three fish fingers and a squeeze of lemon.