Name: Fish fingers with tartare sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Fish fingers; 600 gram fish fillets (such as blue eye), skin removed; 1/4 cup (35g) plain flour, seasoned; 1 cup (100g) dry breadcrumbs; 1 lemon, grated rind, plus lemon cheeks, to serve; 2 eggs, lightly whisked; 1/4 cup (60ml) rice bran oil; 200 gram salad greens, to serve; Tartare sauce; 1/2 cup (150g) whole egg mayonnaise; 1 tablespoon baby capers, rinsed, drained; 1 tablespoon chopped flatleaf parsley; 1 tablespoon chopped chives; squeeze of lemon juice

Fish fingers with tartare sauce

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

Fish fingers

600 gram fish fillets (such as blue eye), skin removed

1/4 cup (35g) plain flour, seasoned

1 cup (100g) dry breadcrumbs

1 lemon, grated rind, plus lemon cheeks, to serve

2 eggs, lightly whisked

1/4 cup (60ml) rice bran oil

200 gram salad greens, to serve

Tartare sauce

1/2 cup (150g) whole egg mayonnaise

1 tablespoon baby capers, rinsed, drained

1 tablespoon chopped flatleaf parsley

1 tablespoon chopped chives

squeeze of lemon juice

Method

1.Cut fish into fingers; dust with flour. Combine breadcrumbs and lemon rind. Dip floured fish in egg then breadcrumbs, pressing lightly to coat. Place on a baking tray; chill 5 minutes.

2.To make tartare sauce, combine all ingredients.

3.Heat oil in a frying pan on medium. Cook fish, in batches, 3 minutes each side, until golden and cooked through; drain on paper towel.

4.Serve fish fingers with tartare sauce, salad and lemon cheeks.

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