Serves 4
40 min
Fried Fish Fingers with Tartar Sauce
Recipe GLPR809c86bc439532
Crispy golden fish fingers made from whiting fillets, double-dredged in seasoned flour and corn flour, then fried until crunchy. Served alongside a tangy homemade tartar sauce with capers, pickles, and fresh herbs, accompanied by fresh lemon wedges and garnished with parsley.
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Ingredients
1 pound whiting fillets
Salt and freshly ground black pepper, to taste
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
Vegetable oil, for frying
2 lemons, halved
Fresh parsley, for garnish
1 cup mayonnaise
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh tarragon, finely chopped, or pinch of dried tarragon
Few drops fresh lemon juice
Directions
Prepare the tartar sauce first: in a bowl, combine the mayonnaise, Dijon mustard, scallions, garlic, shallot, capers, cornichons, cayenne pepper, fresh parsley, and tarragon. Stir until well blended. Add a few drops of lemon juice and salt to taste. Refrigerate the sauce until you are ready to serve.
Pat the whiting fillets dry with paper towels. Cut each fillet horizontally into strips approximately 1/2-inch thick.
Season the fish strips generously on all sides with salt and freshly ground black pepper.
In a shallow dish, combine the corn flour and all-purpose flour. Season the flour mixture with salt and pepper to taste and stir to incorporate evenly.
In another shallow dish, combine the beaten eggs with the milk and whisk until smooth.
Heat vegetable oil in a large, heavy-bottomed pot or cast iron skillet over medium heat until it reaches 350°F (176°C), approximately 5-7 minutes.
Working with a few pieces at a time, dredge each fish strip in the flour mixture, coating thoroughly on all sides and shaking off any excess flour.
Dip the floured fish strip into the egg wash, allowing any excess to drip back into the dish.
Dredge the fish strip once more in the flour mixture, ensuring it is completely and evenly coated.
Carefully place the coated fish strips into the hot oil in batches, avoiding overcrowding the pan. Fry for 3 to 4 minutes, until the fish is golden brown and crispy. The internal temperature of the fish should reach 160°F (63°C).
Remove the fried fish fingers with a slotted spoon and drain on paper towels. Season with additional salt and pepper to taste.
Arrange the fried fish fingers on a serving platter. Serve alongside the chilled tartar sauce, fresh lemon halves, and garnish with chopped fresh parsley.
