Fried Fish Fingers with Tartar Sauce

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Vegetable oil, for frying
  • 1 pound whiting fillets
  • Salt and freshly ground black pepper
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 2 eggs, beaten with 2 tablespoons milk
  • 2 lemons, halved
  • Tartar Sauce, recipe follows
  • Fresh parsley, for garnish
Directions

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.

Tartar Sauce:

1 cup mayonnaise, preferably homemade

1 teaspoon Dijon mustard

2 scallions, finely chopped

1 clove garlic, pressed or minced

1 shallot, finely chopped

1 tablespoon capers, drained and finely chopped

2 tablespoons chopped cornichons or dill pickle

1/8 teaspoon cayenne pepper

1 tablespoon chopped fresh parsley

1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon

Few drops lemon juice

Salt

Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

Yield: about 1 1/2 cups


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    8 Reviews
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    I made the Tartare Sauce to go over fresh Norwegian Salmon and it was fantastic. The family loved it. Thank you.
    First, I can not follow a recipe unless I am baking. With that said, this is a good basic breading to start with. However, I did add cayenne, garlic, smoked paprika, salt and pepper to the dredge. This fried up to a beautiful golden brown being very moist on the inside and crunchy on the outside. Also, I did not make the tartar sauce, just bought from the store. My family loved, loved, loved the fish. I will be making this again with a little more added cayenne.
    The hardest part of frying foods is the crust. It has come to my attention that it is very difficult to find a good crust recipe with that in mind. My challenge to the Food Network is to discover a real gem in this area. This recipe definatly lacks in the taste buds. The tarter sauce is a 5 in my book and it took a ton of it to make the crust taste any good. Panko may be a better choice.
    I tried the tartar sauce when I made my own recipe for fried flounder, and now I am looking the recipe to make it again. It was so good, bar-none the best tasting tartar sauce I've ever had.
    This recipe has the perfect blend of spices and it so each to cook. It sure gets messy preparing it, but it was fun and tasted fantastic. My family and guests loved it. One guest brought over store bought tartar. I reassured him that we had plenty of tartar sauce, but I appreciated his thoughtfulness. Emeril, this is the best tartar sauce I have EVER made and it complimented the fish perfectly. You do me proud :) Your show is always on when I am at work, so I don't get to see your sense of humor. How about reruns in the evening???
    Forget the fish recipe (although it is fine) -- the tartar sauce recipe is fantastic. Best I've ever had.
    This made great use of some frozen fish my husband bought that I figured was destined for the cat. Not so! My only suggestion would be to make sure you cook them until a true golden brown. They'll seem like rocks while frying, but out of the pan will "soften up" considerably while draining/cooling. As long as you're prepared for the mess of breading and deep frying, a quick and easy way to get dinner done. Sooo much better (and cheaper) than the freezer section/oven bake kinds!
    Catfish, Cod, and Buffalo are my fish options for this. But any fish will do.
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