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.