Grown up fish fingers with easy tartar sauce
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
Grown up fish fingers with easy tartar sauce
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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
- <b>For the tartar sauce</b>
- 4 mayonnaise heaped tablespoon
- 1 tbsp dill pickles
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp dill finely chopped (optional, fresh
- <br>
- <b>For the fish fingers</b>
- 1 egg lightly beaten
- 100 g plain flour 3.5oz
- 100 g panko breadcrumbs 3.5 oz
- 400 g white fish sliced into strips, skinless, firm, 14 oz
- salt
- black pepper
- pinch chilli powder or seasoning of your choice
- rapeseed oil
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.
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Overall Rating
5
2 reviews
Excellent