Fish Fingers with Tartare Sauce
- serving for 3-4
- 1.5-2 hours
- saucepan
For Fish Fingers
Ingredient
cod/haddock 400 g
Coating
plain flour 150 g
beaten eggs 2 pc
panko breadcrumbs 150 g
Others
oil for frying
lemon wedges
For Tartare Sauce
Mayo base
egg yolks 3 pc
dijon mustard 1 tsp
white wine vinegar 1 tsp
lemon juice 0.5 pc
veg/rapeseed oil ~400-600 ml
Tartare Ingredient
shallot 0.5 pcfinely diced
cornichons 1 handful diced
capers 2 tbsp chopped
flat parsley 1 handful chopped
dill 1 handful chopped
Seasoning
salt & pepper
Directions
Whisk eggs yolk with mustard, vinegar and lemon juice
Stream in oil while continually whisking until a thick mayo forms
Dice shallot, cornichons and chop caper, parsley and dill
Add tartare ingredient and season to taste
Skin and cut fish into thick goujons
Roll the fish in the flour lightly then egg and finally breadcrumbs
Heat half an inch of oil in a frying pan
Fry fish in small batches for 3 mins until golden brown
Season with salt and serve with tartare sauce and lemon wedge
Principles
- Fry in batches: remain oil temperature avoid sogginess
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Tartar sauce: mayonnaise with chopped pickles and relish, caper, and herbs such as tarragon and dill
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
credit to chefthombateman