Super-crispy fish fingers with creamy tartare

Cooking Fish Super-crispy fish fingers with creamy tartare

Tuck into these crisp double crumbed fillets. They are a little bit naughty but taste so good.

Lables: Low carb Low sugar Peanut free Shellfish free Tree nut free
  1. To make the tartare, combine all the ingredients in a bowl except the lemon juice. Add lemon juice to taste. Season.
  2. Place fish on a plate and sprinkle with rind. Place flour on a plate. Season. Whisk eggs and milk in a bowl. Place breadcrumbs on a plate. Coat fish in flour and shake off excess. Dip fish into egg mix, then press in breadcrumbs to coat. Repeat to double crumb.
  3. Add oil to deep fryer or saucepan to reach one-third up the side. Heat to 180°C. Deep fry fish fingers, in 2 batches, for 2-3 minutes until just cooked. Drain on paper towel. Season. Serve with tartare.

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300g flathead or other firm white fish fillets, cut into 8cm pieces
1 lemon, rind finely grated
100g plain flour
3 eggs
150ml milk
300g day-old white breadcrumbs
Vegetable oil, to deep fry
250g whole-egg mayonnaise
50 baby salted capers, rinsed, chopped
50g cornichons, chopped
1 lemon, rind finely grated, juiced
1/4 bunch continental parsley, chopped

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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