John Torode served up homemade fish fingers with peas, tartare sauce, and a fish finger sandwich on This Morning.

The ingredients are: 4 pieces of thick cod or haddock, each about the size of your hand (225-250g per piece), 100g plain flour, 100g polenta, 100g fine dry breadcrumbs, 2 eggs beaten with a little milk, 500ml vegetable oil, for frying and Salt and freshly ground black pepper.

For the Tartare sauce: 300g good quality mayonnaise, 2 tbsp finely chopped cornichons, 2 tbsp finely chopped shallots, 2 tbsp finely chopped fresh parsley and 2tbsp finely chopped capers.

For the peas: 250g frozen peas and 2 spoonfuls tartare sauce.

For the sandwich: Good old fashioned unsliced white loaf, tomatoes, lettuce and bacon.

John’s new cook book titled: My Kind of Food: Recipes I Love to Cook at Home is available from Amazon now.