Fish Fingers Chips Easy Tartare Sauce Recipes

FISH FINGERS, CHIPS & EASY TARTARE SAUCE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
• Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
• Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
• Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
• Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
• Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
• Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
• Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
• Plate up the fish and wedges, with the tartare sauce on the side - delicious served with steamed seasonal greens and an extra squeeze of lemon.

FISH FINGERS WITH TARTAR SAUCE

Steps:

• Preheat oven to 350F/180C.
• Cut fish fillets into 1-inch wide strips.
• In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
• Beat eggs and place in a shallow dish.
• Combine potato flakes and remaining salt and place in a shallow dish.
• Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
• Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown. Serve with tartar sauce and lemon wedges.
• In a bowl combine mayonnaise, mustard, dill pickle, parsley, shallots, capers, lemon rind and juice, salt and pepper, until smooth. Serve with fish fingers.
• Makes: 1/2 cup (125mL)

FRIED FISH FINGERS WITH TARTAR SAUCE

Steps:

• Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
• Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

FISH FINGERS, CHIPS & EASY TARTARE SAUCE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
• Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
• Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
• Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
• Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
• Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
• Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
• Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
• Plate up the fish and wedges, with the tartare sauce on the side - delicious served with steamed seasonal greens and an extra squeeze of lemon.