Archive of BBC Food Recipes

Fish fingers with chive yoghurt dip

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. Heat a heavy bottomed saucepan, a third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)

  2. Place the flour in a large bowl and beat in the egg and salt and freshly ground black pepper, to taste.

  3. Add the carbonated water and whisk to create a batter the consistency of double cream.

  4. Dredge the sole pieces in flour then dip pieces into the batter to coat.

  5. Place in the hot oil and deep-fry for 2-3 minutes, until crisp and golden. Carefully remove using a slotted spoon and drain on kitchen towels.

  6. To make the dip, mix the yoghurt with the chives and lime juice. Transfer to a serving bowl.

  7. Serve the fish fingers on a plate with the dip and lime wedges alongside.


  • vegetable oil, for deep-frying
  • 1 lemon sole fillet, cut into strips
  • 110g/4oz plain flour
  • 1 free-range egg
  • salt and freshly ground black pepper
  • splash of carbonated water

For the dip

  • 110g/4oz Greek yoghurt
  • 2 tbsp fresh chives, chopped
  • squeeze of lime juice
  • ½ lime, cut into wedges

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Fish fingers with chive yoghurt dip

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