Spiced fish fingers with lemon mayo

Spiced fish fingers with lemon mayo

Feel Good Food
Chris Chen

The Moroccan-inspired spice mix makes this fish dish deliciously exotic. I cut the fish into fingers so you get more spice to the bite. These can be eaten with your hands, so are great for a stand-up party. Or, for a fuller meal, serve with some crisp bitter greens.

Lemon mayo


Quantity Ingredient
300g silken tofu
2 tablespoons olive oil
1 teaspoon rice syrup
2 tablespoons lemon juice
1 tablespoon preserved lemon rind, finely chopped
1/4 teaspoon sweet white miso

Spice mix

Quantity Ingredient
2 tablespoons sweet paprika
1 tablespoon freshly ground black pepper
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon cardamom seeds
1/4 teaspoon star anise


Quantity Ingredient
4 boneless, skinless flathead or whiting fillets, or any other firm white fish fillets
2 tablespoons extra virgin olive oil
sea salt
1 lemon, cut into wedges


  1. To prepare the lemon mayo, drain the silken tofu in the fridge for 1–2 hours in a fine sieve over a bowl. This helps to remove excess liquid so that the mayonnaise doesn’t become too watery. Place the tofu in a food processor with the other ingredients and process to make a smooth sauce. Cover and refrigerate until needed.
  2. To prepare the spice mix, grind the ingredients separately either in a mortar with a pestle or a spice grinder to make a well blended powder. Store in an airtight container until needed.
  3. Cut the fish fillets into thick, even-sized strips widthways to make fish fingers. Roll the fish in the spice mix to coat generously on both sides and season with sea salt.
  4. Heat the oil in a frying pan over medium heat and cook the fish for 2–3 minutes on each side, depending on the thickness, or until the fish flakes when tested with a fork.
  5. Serve the fish with some lemon mayo and lemon wedges on the side.
low fat
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