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Crisp Fish Fingers with Tartar Sauce

Source: Outdoor Entertaining
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Active Time:  25 Minutes
Total Time:  55 Minutes
  Serves 4 (or 8 as an appetizer)
For Tartar Sauce:
2 hard-boiled eggs
1 raw egg yolk
white pepper
1 cup vegetable oil
1 tablespoon white wine vinegar
1 teaspoon finely chopped parsley
1 teaspoon finely chopped capers
1 teaspoon finely chopped dill pickle (gherkins)
For Fish Fingers:
1-1/2 lb fillets of thin white fish such as halibut, turbot or sole, or small fillets of whiting
1-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 large eggs, beaten
2 cups fine dry bread crumbs
vegetable oil, for deep-frying
Crisp Fish Fingers with Tartar Sauce Recipe at
TO MAKE TARTAR SAUCE: Remove yolks from the hard-boiled eggs and press them through a sieve into a mixing bowl. Add the raw egg yolk and seasonings and beat until smooth. Slowly add the vegetable oil, whisking briskly, to make an emulsion in the same way as mayonnaise.

From time to time add a few drops of the vinegar. When done, stir in the remaining ingredients. Spoon into a small serving dish.

TO MAKE FISH FINGERS: Cut the fish diagonally across the fillets into pieces 3/4 in (2 cm) wide. Mix flour, salt and pepper together. Dip each piece of fish into the seasoned flour, then into the beaten egg and finally into the bread crumbs to coat evenly. Chill for 30 minutes. Heat the deep-frying oil and fry the fish, no more than 5-6 pieces at a time, until crisp and golden. Drain on a rack covered with paper towels and serve hot with the sauce and wedges of lemon.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Deep Fryer Recipes: Tasty Finger Foods
 Fast Fish Fries
Nutrition Facts per Serving
Yield:   Serves 4 (or 8 as an appetizer)
Calories: 1185
Fat. Total: 73g
Fiber: 3g
Carbohydrates, Total: 76g
Sodium: 1237mg
% Cal. from Fat: 55%
Cholesterol: 320mg
Protein: 54g
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