Jamie Oliver trout fish finger baps with tartare sauce recipe on Jamie and Jimmy’s Friday Night Feast

Jamie Oliver served up tasty trout fish finger baps with tartare sauce on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 100 g plain flour, 150 g very fine breadcrumbs, 2 free-range eggs, 500 g trout fillet , skinned & pinboned, from sustainable sources, olive oil, 2 little gem lettuces, 4 soft white rolls and cayenne pepper , for dusting (optional).

For the tartare sauce: 1 tablespoon fresh flat-leaf parsley and dill, 1 tablespoon capers, 4 cornichons, 2 heaped tablespoons natural yoghurt, 2 heaped tablespoons mayonnaise, ½ teaspoon Dijon mustard and 1 lemon.




See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.

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