Fish Finger with Tarter Sauce


Ingredients for making the fish finger

300 ml 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

Making of Tarter 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 to taste

Method of making the fish finger

  1. Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat.
  2. Cut the fillets, horizontally into strips, 1/2-inch thick.
  3. Season the fish with salt and pepper.
  4. Combine the flours and season with salt and pepper.
  5. Dredge each piece of fish in the flour, coating completely.
  6. Dip each piece in the egg wash, letting the excess drip off.
  7. Dredge the fish for a second time in the flour, coating completely.
  8. Fry the fish in batches until crispy, about 3 to 4 minutes.
  9. Remove and drain on paper towels. Season with salt and pepper.
  10. Serve the fish with lemon halves and tartar sauce and garnish with parsley.

Tartar Sauce

Yield: About 1 1/2 cups

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

Please Note

Arrange fish in the platter, serve hot garnished with Tarter sauce and lemon wedge on the side.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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