Fried Fish Fingers with Tartar Sauce

Ingredients

• 2 pounds red snapper fillets, skinned and cut into serving portions
• 2 cups milk
• 4 cups cornmeal
• Salt and pepper
• Oil, for deep frying

Directions

Heat oil in deep pan to 375 degrees F.

Pour 2 cups milk into a pie plate or baking dish. Place filets in milk. Let soak for 10 minutes.

Place 2 cups cornmeal, salt and pepper in a paper bag. Drop half the pieces of fish into the cornmeal. Shake bag until well coated. Remove from bag and immediately place into deep fat. Fry until fish is golden on all sides, 3 to 5 minutes. Repeat with remaining cornmeal and remaining fish fillets, making sure the oil returns to 375 degrees F between batches.

Serve with Tartar sauce:

• 1 cup mayonnaise
• 1 tablespoon scallions, minced
• 1 1/2 teaspoons minced sour gherkins
• 1 1/2 teaspoons capers
• 1 1/2 teaspoons sweet pickle relish
• 2 squirts lemon
• 1 tablespoon snipped chives

Combine ingredients in a bowl.