This fabulous fish fingers recipe proves forever that homemade is always better. Shaun Rankin uses lemonade in his batter, which may seem a bit odd at first but is actually an inspired choice as the bubbles give a beautiful lightness. Serve in cones with plenty of tartare sauce for a summer get-together, or with your choice of sides for lunch

Preheat the deep fat fryer to 180°C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180°C
In a large mixing bowl, whisk together the lemonade and flour to make the batter. Set aside
Cut the cod fillets into 8 individual goujons
Dip each cod goujon in the lemonade batter until completely covered
Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy
Lighten it up
Deep-frying should not make food excessively greasy. The trick is to keep the oil hot enough and not leave the food in it for too long
Remove the goujons from the fryer using a slotted spoon and set aside to drain on kitchen paper. Season to taste with salt and pepper
Serve with the lime segments and some dollops of tartare sauce
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Wine Matching

Find out why we suggest matching this Fish fingers recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine



  • 500ml of sunflower oil, for deep frying
  • 320g of cod fillet, skinned and cleaned
  • 200ml of lemonade
  • 110g of plain flour
  • 1 pinch of salt
  • 1 pinch of black pepper

To Serve

  • 1 lime, quartered
  • 4 tbsp of tartare sauce


  1. Deep fat fryer

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This fish fingers recipe from Shaun Rankin is a summery treat for all. Lemonade is the secret ingredient in the batter, making it light and crispy