Fried Fish Fingers with Tartar Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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???

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Forget the fish recipe (although it is fine -- the tartar sauce recipe is fantastic. Best I've ever had.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Catfish, Cod, and Buffalo are my fish options for this. But any fish will do.