Nigella Lawson’s fish finger dinner that turned sceptics into believers – and our version you can make tonight

There are things you expect from Nigella Lawson. Rich chocolate cakes. Silky pasta. Midnight fridge raids narrated in a voice that makes buttered toast sound like a love affair.

Fish fingers? Not so much.

Yet one of the celebrity cook’s most talked-about recent recipes takes the humble freezer favourite – the same fish fingers you have almost certainly got tucked away in the back of your freezer right now – and turns it into a colourful, spice-filled dinner that has developed an almost cult following online.

Inspired by a Bengali-style bhorta – a comforting mashed dish traditionally made with vegetables or fish – Nigella’s version combines crispy fish fingers with gently cooked onions, ginger, garlic, spinach and plenty of fresh herbs. The idea came after she discovered a variation shared by journalist Ash Sarkar, and she has admitted she never imagined fish fingers could become the centrepiece of one of her favourite recipes.

It may sound unusual. That is exactly why so many home cooks have given it a go – and even people who were initially doubtful have praised the combination of crunchy fish, sweet caramelised onions and warming spices, saying it is far more delicious than it has any right to be.

We have taken the concept, adapted it slightly for Australian kitchens and pantries, and the result is a weeknight dinner that is ready in under 30 minutes, costs almost nothing and will genuinely surprise anyone you put it in front of.

If you have a packet of fish fingers in the freezer and ten minutes to spare, this might just change the way you think about them.

Crispy Fish Finger and Spinach Skillet

Inspired by Nigella Lawson’s cult-favourite fish finger bhorta – crispy fish fingers folded through spiced caramelised onions, wilted spinach, fresh ginger and lime. Ready in 30 minutes and far better than it has any right to be.

Servings4

Ingredients

10 frozen fish fingers
2 tablespoons tbsp olive oil
1 large brown onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons tsp fresh ginger, finely grated
1 teaspoons tsp mild curry powder
0.5 teaspoons tsp ground cumin
1 pinch pinch chilli flakes (optional — leave out if you prefer no heat)
120 grams baby spinach
1 small tomato, diced
0.5 lime, juiced
2 tablespoons tbsp fresh coriander or parsley, roughly chopped
1 pinch salt and black pepper to taste
4 serves steamed basmati rice, to serve
1 lime, cut into wedges, to serve
4 tablespoons tbsp plain Greek yoghurt, to serve (optional)

Method

1 Cook the fish fingers until crisp: Cook 10 frozen fish fingers according to packet instructions until crisp and golden. Oven or air fryer both work perfectly – you want them properly crunchy because they will soften slightly when folded through the vegetables.
2 Caramelise the onion: While the fish fingers cook, heat 2 tablespoons tbsp olive oil in a large frying pan over medium heat. Add 1 large brown onion, thinly sliced and cook for 10–12 minutes, stirring occasionally, until soft, sweet and lightly caramelised. Do not rush this step – the slow-cooked onion is the foundation of the whole dish.
3 Add the spices: Add 2 garlic cloves, crushed, 2 teaspoons tsp fresh ginger, finely grated, 1 teaspoons tsp mild curry powder, 0.5 teaspoons tsp ground cumin and 1 pinch pinch chilli flakes (optional – leave out if you prefer no heat) if using. Stir for 1 minute until fragrant and the spices have coated the onion. Your kitchen will smell extraordinary at this point.
4 Add tomato and spinach: Add 1 small tomato, diced and cook for 2–3 minutes until it softens and begins to break down into the spice mixture. Fold through 120 grams baby spinach and cook for 1–2 minutes until just wilted but still bright green.
5 Break and fold in the fish fingers: Break the cooked fish fingers into chunky pieces – roughly into thirds works well. You want proper chunks, not crumbs. Gently fold them through the vegetables so they are coated in the spiced onion mixture but still hold their shape.
6 Season, squeeze and serve: Season with 1 pinch salt and black pepper to taste and squeeze 0.5 lime, juiced over the top. Scatter with 2 tablespoons tbsp fresh coriander or parsley, roughly chopped and serve immediately over 4 serves steamed basmati rice, to serve with 1 lime, cut into wedges, to serve and a dollop of 4 tablespoons tbsp plain Greek yoghurt, to serve (optional) if you like. Eat straight away while the fish fingers are still crisp.

TIPS

This recipe is endlessly adaptable. Add frozen peas or corn to the pan with the spinach to stretch it further. Swap coriander for parsley if coriander isn’t your thing. A teaspoon of English mustard stirred through at the end gives it a Nigella-style kick that works surprisingly well. For extra crunch, scatter toasted almonds or roasted cashews over the top just before serving. Leftover fish fingers from the kids’ or grandkids’ dinner are perfectly fine here – this recipe was built for exactly that kind of improvisation. Serve with steamed rice, warm naan or flatbread.