Grown up fish fingers with easy tartar sauce

Name: Grown up fish fingers with easy tartar sauce
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 1 serving
Ingredients: For the tartar sauce; 4 heaped tbsp mayonnaise; 1 tbsp dill pickles; 1 tbsp capers; 1 tbsp lemon juice; 1 tsp fresh dill; ; For the fish fingers; 1 egg; 100 g | 3.5oz plain flour; 100 g | 3.5oz Panko breadcrumbs; 400 g | 14oz skinless firm white fish; salt and pepper; pinch chilli powder or seasoning of your choice; rapeseed oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins

Grown up fish fingers with easy tartar sauce

Shawn Wheeler

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Make these grown up fish fingers in an airfryer for a healthier option. Serve with easy tartar sauce.

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Ingredients

For the tartar sauce
4 heaped tbsp mayonnaise
1 tbsp dill pickles
1 tbsp capers
1 tbsp lemon juice
1 tsp fresh dill finely chopped (optional)
For the fish fingers
1 egg lightly beaten
100 g | 3.5oz plain flour
100 g | 3.5oz Panko breadcrumbs
400 g | 14oz skinless firm white fish sliced into strips
salt and pepper
pinch chilli powder or seasoning of your choice
rapeseed oil

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Instructions

Make the tartar sauce. Put all the ingredients in a food processor and blitz for a few seconds until combined. Alternatively finely chop the pickles, capers and dill and mix with the mayonnaise and lemon juice.
Put the egg, flour and Panko on three separate plates.
Add salt, pepper and seasoning of your choice to the breadcrumbs.
Coat each fish strip with the flour, then dip into the egg and finally thoroughly coat with the Panko.
Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl (first remove the paddle which is not needed in this recipe).
Arrange the fish on the bowl making sure they are not overlapping.
Set the timer to 8 minutes. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on.
When the timer beeps, open the cover and carefully flip each strip over using tongs. Start the timer again and cook for a further 8 minutes or until the fish fingers are golden.
Serve with the tartar sauce and quartered lemons on the side.

Notes

Frying methodIn the absence of a Multifry you can fry these – you will need enough rapeseed oil to fill a deep-fat fryer or a deep-sided frying pan.Fill large frying pan (or deep fat fryer) 3/4 of the way with canola oil and heat to 190C (375F). Fry the fish fingers for a couple of minutes until golden. You will need to do this in batches so that the oil temperature doesn't drop too rapidly. Drain on kitchen towels before serving.