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Grown-up Fish Fingers with Caraway Dipping Sauce


This recipe showcases Caraway Seeds, Turmeric, Cayenne Pepper, White Sesame Seeds and Coriander Seeds. Serves 4.


800g skinless and boneless cod loin (or other white fish)
50g plain flour
Salt and black pepper
65g panko breadcrumbs
1½ tsp. ground turmeric
⅓ tsp. cayenne pepper
5½ tbsp. white sesame seeds
2½ tbsp. black sesame seeds (if you can't get any, use extra white)
25g linseeds
55g sunflower seeds, chopped
2 tbsp. coriander seeds, roughly crushed
2 eggs, lightly whisked
100ml sunflower oil

For the dipping sauce
⅓ cucumber, peeled, halved lengthways and deseeded (90g net)
1 tbsp. caraway seeds, toasted and roughly ground
1 clove garlic, peeled and roughly chopped
1 green chilli, roughly chopped (deseed if you prefer)
2 tbsp. olive oil
1 tsp. lemon juice
200g Greek yoghurt


Start with the sauce. Roughly chop the cucumber and place in a food processor with the caraway, garlic, chilli, oil, lemon juice and a third of a teaspoon of salt.

Blitz to a smooth paste, add the yoghurt and pulse to combine. Set aside or refrigerate for up to two days.

Cut the fish into 12 fat strips, each around 3cm x 9cm and 60g.

In a medium bowl, mix the flour with a quarter-teaspoon of salt and a good grind of pepper.

In a second bowl, mix the panko, turmeric, cayenne, all the seeds and three-quarters of a teaspoon of salt.

Dip a fish finger in the flour, gently shake off the excess, dip it in the egg and then in the seed mix, to coat well. Repeat with the remaining fish.

Heat the sunflower oil in a large frying pan on medium heat – it should come 0.5cm up the sides of the pan.

Fry the fish in batches, turning regularly, until golden brown, for four to five minutes a batch. Transfer to kitchen paper and serve at once with the sauce.

Source: Yotam Ottolenghi

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