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Fresh And Crispy Fish Fingers With A Creamy Tartare Sauce

26/05/2017 13:40 BST | Updated 26/05/2017 13:40 BST

Why buy the frozen variety when you can make your own fresh and delicious fish fingers at home! The perfect snack, these fish fingers are best served with my zingy tartare sauce. The sea bass can be swapped for any of your favourite white fish. You could even put them in a sandwich!

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Skill: Easy

Prep time: 25 minutes

Cook time: 15 minutes

Serves 4 as a snack or light lunch

Ingredients

Sea Bass Fish Fingers:

4 skinless sea bass fillets, boneless (or other white fish such as sea bream, sole or cod)

125g/4.5 oz. of seasoned plain flour (generously seasoned with salt and pepper)

2 eggs, beaten

50g/2 oz. finely grated parmesan cheese

125g/4.5 oz. fine breadcrumbs

Vegetable oil for pan frying

Tartare Sauce:

150g/5 oz. store bought mayonnaise

Lemon juice, to taste

2 tablespoons of cornichons or baby gherkins, finely chopped

1 small shallot, finely chopped

2 tablespoons of capers, rinsed and finely chopped

1 tablespoon of parsley, finely chopped

To serve:

1 lemon, cut into wedges

Prep:

1. Cut the fish fillets into finger sized pieces, approximately 2cm wide and as long as the width of the fillet.

2. Sieve the flour into a bowl and season generously with salt and pepper.

3. Beat the eggs into a second bowl, and put the breadcrumbs and parmesan into a third bowl.

4. Lightly season the fish again with a sprinkle of salt, and dip into the flour to coat it all over.

5. Dip the fish into the egg bowl and again into the breadcrumb bowl and coat well. Place the covered fish fingers onto a tray lined with baking parchment uncovered and refrigerate for 10-15 minutes to allow the coating to dry.

6. Meanwhile, make the tartare sauce. Rinse the capers under water to remove the brine. Finely chop the gherkins, parsley, shallot and capers, and combine with the mayonnaise.

7. Season the mayonnaise with salt, pepper and lemon juice. You are looking for a creamy and delicious sauce with the right balance of acidity.

Cook:

1. Cover the pan generously with the oil. It should be 0.5cm high. Heat the oil in the pan until hot but not smoking. It should reach 190 degrees C (375 degrees F). Do not go higher than 200 degrees C (400 degrees F).

2. Fry the fillets a few at a time but do not overcrowd the pan or they will not cook properly. Lift the fish fingers with a fish slice to check the colouring. Once a nice golden brown, turn them over and continue to cook on the other side. It will take 1-2 minutes per side.

3. When ready, remove the fish finger from the pan onto a tray with kitchen paper to remove excess oil.

4. Wipe out the pan between batches and add fresh oil to cook each batch.

Plate:

1. Serve the fish fingers immediately with the tartare sauce and a wedge of lemon, or even in a fish finger sandwich!