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  • Fried Fish Fingers With Tartar Sauce

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    Fried Fish Fingers With Tartar Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Vegetable oil for frying
    • 1 lb Whiting fillets Salt to taste Freshly-grnd black pepper to taste
    • 1 c. Corn flour
    • 1 c. All-purpose flour
    • 2 x Large eggs beaten with
    • 2 Tbsp. Lowfat milk
    • 2 x Lemons halved Tartar Sauce see * Note

    Directions

    1. Preheat the oil in a large cast-iron or possibly heavy-bottom pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely.
    2. Fry the fish in batches till crispy, about 3 to 4 min. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and Tartar Sauce. Garnish with parsley.
    3. This recipe yields 4 servings.

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