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Fish Fingers with Tartare Sauce

For Fish Fingers


cod/haddock 400 g


plain flour 150 g
beaten eggs 2 pc
panko breadcrumbs 150 g


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


salt & pepper


  • 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


  • Fry in batches: remain oil temperature avoid sogginess 
  • Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly


  • 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

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