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Super-crispy fish fingers with creamy tartare

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 300g flathead or other firm white fish fillets, cut into 8cm pieces
  • 1 lemon, rind finely grated
  • 100g (2/3 cup) plain flour
  • 3 eggs
  • 150ml milk
  • 300g day-old white breadcrumbs
  • Vegetable oil, to deep fry

Creamy tartare

  • 250g whole-egg mayonnaise
  • 50 baby salted capers, rinsed, chopped
  • 50g cornichons, chopped
  • 1 lemon, rind finely grated, juiced
  • 1/4 bunch continental parsley, chopped


  • 1
    To make the tartare, combine all the ingredients in a bowl except the lemon juice. Add lemon juice to taste. Season.
  • 2
    Place fish on a plate and sprinkle with rind. Place flour on a plate. Season. Whisk eggs and milk in a bowl. Place breadcrumbs on a plate. Coat fish in flour and shake off excess. Dip fish into egg mix, then press in breadcrumbs to coat. Repeat to double crumb.
  • 3
    Add oil to deep fryer or saucepan to reach one-third up the side. Heat to 180°C. Deep fry fish fingers, in 2 batches, for 2-3 minutes until just cooked. Drain on paper towel. Season. Serve with tartare.

Source: taste.com.au


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