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Super-crispy fish fingers with creamy tartare
Super-crispy fish fingers with creamy tartare
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in crispy double-crusted fillets that are sinfully delicious.
Ingredients:
  • 300g flathead or other firm white fish fillets, cut into 8cm pieces
  • 1 lemon, rind finely grated
  • 100g (2/3 cup) 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 parsley, chopped
Instructions:
  • Prepare the tartare by mixing all the ingredients in a bowl, excluding the lemon juice. Drizzle in lemon juice according to your taste preference. Season well.
  • Lay the fish on a plate and sprinkle with zest. Set out a plate of flour and season it. In a bowl, whisk together eggs and milk. Prepare another plate with breadcrumbs. Coat the fish with flour, then dip it in the egg mixture and press into breadcrumbs for a double coating.
  • Heat oil in a deep fryer or saucepan until it reaches one-third up the side and reaches 180°C. Deep fry fish fingers in 2 batches for 2-3 minutes until just cooked. Drain on paper towel, season, and serve with tartare.

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