Name: Fish Fingers with Tartar Sauce
Yield: 4 servings
Ingredients: 1 ¼ lb(s) halibut fillets (625g); ½ cup all-purpose flour (125ml); 1 tsp salt (5ml); 1 ½ tsp freshly ground black pepper (7ml); 2 eggs; 1 cup instant potato flakes (250ml); 1 tsp chopped fresh dill (5ml); ½ tsp grated lemon rind (2ml); pinch cayenne; 2 Tbsp olive or vegetable oil (30ml); 2 Tbsp butter (30ml); lemon wedges; ½ tsp chopped, fresh dill (2ml); ½ tsp grated lemon rind (2ml); pinch cayenne (add to potato flakes); ½ cup mayonnaise (125ml); ½ tsp Dijon mustard (2ml); 1 Tbsp minced dill pickle (15ml); 1 Tbsp finely chopped fresh parsley (15ml); 1 Tbsp finely chopped shallots (15ml); 2 tsp finely chopped small capers (10ml); ½ tsp grated lemon rind (2ml); 1 tsp lemon juice (5ml); salt and freshly ground black pepper

Yields

4 servings

ingredients

Fish Fingers

1 ¼

lb(s) halibut fillets (625g)

cup all-purpose flour (125ml)

tsp salt (5ml)

1 ½

tsp freshly ground black pepper (7ml)

eggs

cup instant potato flakes (250ml)

tsp chopped fresh dill (5ml)

tsp grated lemon rind (2ml)

pinch cayenne

Tbsp olive or vegetable oil (30ml)

Tbsp butter (30ml)

lemon wedges

Adults:

tsp chopped, fresh dill (2ml)

tsp grated lemon rind (2ml)

pinch cayenne (add to potato flakes)

Tartar Sauce

cup mayonnaise (125ml)

tsp Dijon mustard (2ml)

Tbsp minced dill pickle (15ml)

Tbsp finely chopped fresh parsley (15ml)

Tbsp finely chopped shallots (15ml)

tsp finely chopped small capers (10ml)

tsp grated lemon rind (2ml)

tsp lemon juice (5ml)

salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 350F/180C.

Step 2

Cut fish fillets into 1-inch wide strips.

Step 3

In a bowl combine flour with half of the salt and pepper and place in a shallow dish.

Step 4

Beat eggs and place in a shallow dish.

Step 5

Combine potato flakes and remaining salt and place in a shallow dish.

Step 6

Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.

Step 7

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.

Step 8

In a bowl combine mayonnaise, mustard, dill pickle, parsley, shallots, capers, lemon rind and juice, salt and pepper, until smooth. Serve with fish fingers.

Step 9

Makes: 1/2 cup (125mL)

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My rating for Fish Fingers with Tartar Sauce

Fish Fingers with Tartar Sauce

ingredients

Fish Fingers

Adults:

Tartar Sauce

directions

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