FISH FINGERS AND TATAR SAUCE
Serves 2, Prep time: 40 minutes, Cooking time: 20 minutes.
Ingredients:
Fish Fingers:
2 boneless and skinned cod or haddock loins
3 pieces bread or GF bread
1 tbs fresh parsley, finely chopped
1 lemon’s zest and juice
2 eggs beaten
4 tbs cornflour or GF plain flour
Extra Virgin olive oil
Salt and pepper
Tartar sauce:
3 tbs mayonnaise
1 tsp dijon mustard
1 tsp white wine vinegar
1 tsp capers, finely chopped
2 cornichons, finely chopped
Salt and pepper
Method:
1. Preheat the oven to 180 degrees Celsius.
2. In a food processor place the bread and blend until you have breadcrumbs.
3. Place into a bowl and add the parsley and lemon zest. Mix well and season to taste.
4. In a small bowl beat 2 eggs.
5. In another small bowl place the cornflour.
6. Pat the fish dry with a kitchen towel. Then slice into long thick strips. You should get about 4 per fillet.
7. Cover each strip in cornflour, then egg, then breadcrumbs and place on an oiled oven tray.
8. Place in the oven and cook for 20 minutes.
9. While the fish fingers are cooking make the tartar sauce. To do this mix together all the ingredients and season to taste.
10. Remove fish fingers from the oven and serve with quartered lemon and a dollop of tartar sauce. This recipe is delicious with a side of minty peas and new potatoes.