It's understandable, too, because despite superficial similarities, ceviche and fish tartare are very different experiences. That comes down to one big factor, ceviche isn't technically raw.

Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice. Serve the fish goujons with the tartare sauce and lemon wedges.

4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for the Tartar Sauce. 6. Just before serving, heat the oil and ...

3. Heat the oil in a pan and sauté the fish over a medium heat for a minute on each side. 4. For the tartar sauce, mix the ingredients together and serve with the fish and chips. Visit us on Twitter ...

Warm through until hot. To make the tartare sauce, place all of the ingredients in a bowl, season with salt and pepper and mix to combine. To serve, place the fish fingers and peas on warmed ...