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Fish Fingers with Tartar Sauce

Fish Fingers with Tartar Sauce
YIELDS
4 servings
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Ingredients

Fish Fingers

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

Adults:

½
tsp chopped, fresh dill (2ml)
½
tsp grated lemon rind (2ml)
pinch cayenne (add to potato flakes)

Tartar Sauce

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
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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
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