Easiest Way to Prepare Appetizing Fish Fingers and Tartar Sauce

Fish Fingers and Tartar Sauce. Remove and drain on paper towels. Serve the fish with lemon halves and tartar sauce and garnish with parsley. Serve the salmon fish fingers with lemon wedges for people to squeeze over together with a bowl of the tartar sauce to dip into.

Next, dip the strips in the egg, then coat with breadcrumbs. Make a smooth batter of mustard sauce, paste of (onion, garlic, ginger), salt,. Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste. You can cook Fish Fingers and Tartar Sauce using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fish Fingers and Tartar Sauce

1. It's 200 g of fish fillet.
2. You need 2 cups of bread crumbs.
3. It's 1 of lemon.
4. Prepare of Salt.
5. It's of Black pepper.
6. It's of White pepper.
7. You need of Garlic powder (optional).
8. You need of Paprika and cayanne (both optional).
9. Prepare 3 tbsp of mayonnaise.
10. You need 2 of eggs (one boiled & one fresh).
11. You need 1 tbsp of milk.
12. You need of Fresh parsley / coriander.
13. You need 1 of onion.
14. Prepare of Enough cooking oil to deep fry.

Plate up the fish and wedges, with the tartare sauce on the side - delicious served with steamed seasonal greens and an extra squeeze of lemon. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste. WATCH THE VIDEO! #GeekWeek on YouTube continues with a recipe that tastes bigger than it looks!. This Fish Fingers and TARDIS Sauce Recipe pays homage to the long-running BBC classic, Doctor Who.

Fish Fingers and Tartar Sauce step by step

1. Cut up the fish into fingers. 1/2 inch strips.
2. Squeeze the juice out of the lemon. Add 1/2 tsp of each spice and 1 tsp of salt to the lemon juice and.
3. Use to marinate. Set the marinated fish aside. The longer it marinates, the better..
4. Grate the boiled egg and the onion (if it's a red onion dip it in boiled water for 3-5 mins to remove the bite) and add both to the mayonnaise. Add 1/2 tsp of white pepper and salt. Cut up the coriander / parsley finely and add to the e mixture. Voila! The tartar sauce is done..
5. Beat the fresh egg and add the milk. Dip each fish finger individually into the mixture then into the bread crumbs and lay on a plate..
6. When all the fingers are coated, dip into hot cooking oil in batches.
7. Serve hot with tartar sauce and lemon wedges on the side. Enjoy!.

Make the tartar sauce while fish is baking by combining all ingredients in a small bowl and refrigerating until you're ready to serve. As part of the recent launch of the Multifry multicooker, DeLonghi have asked a number of food bloggers to take part in the #MultifryChallenge. The aim is to use this new super-appliance to cook all meals for a week. Transfer to kitchen towel to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish.