Super-crispy fish fingers with creamy tartare

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

Recipe «Super-crispy fish fingers with creamy tartare» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.