Fish Fingers Chips Easy Tartare Sauce Recipes

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FISH FINGERS, CHIPS & EASY TARTARE SAUCE



Fish fingers, chips & easy tartare sauce image

This is fun and easy to make with the kids. Switch up the fish depending on what's in season - you can ask your fishmonger for advice, if you like.

Provided by Georgie Socratous

Categories     Jamie Magazine     Sweet potato     Potato     Sauces & condiments

Yield 4

Number Of Ingredients 13

2 sweet potatoes
olive oil
200 g plain flour
2 large free-range eggs
1 tablespoon milk
150 g breadcrumbs
400 g firm white fish fillets, such as pollock, skin off, from sustainable sources
TARTARE SAUCE
a few sprigs of fresh flat-leaf parsley
1 handful of baby capers
1 handful of gherkins
150 g free-range mayonnaise
1 lemon

Steps:

  • Preheat the oven to 200°C/400°F/gas 6.
  • Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
  • Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
  • Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
  • Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
  • Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
  • Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
  • Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
  • Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
  • Plate up the fish and wedges, with the tartare sauce on the side - delicious served with steamed seasonal greens and an extra squeeze of lemon.

Nutrition Facts : Calories 750 calories, Fat 37 g fat, SaturatedFat 6 g saturated fat, Protein 29 g protein, Carbohydrate 8 g carbohydrate, Sugar 10 g sugar, Sodium 0 g salt, Fiber 0 g fibre

FISH FINGERS, CHIPS & EASY TARTARE SAUCE



Fish Fingers, Chips & Easy Tartare Sauce image

Yield 4

Number Of Ingredients 13

2 sweet potatoes
olive oil
200 g plain flour
2 large free-range eggs
1 tablespoon milk
150 g breadcrumbs
400 g firm white fish fillets , such as pollock, skin off, from sustainable sources
TARTARE SAUCE
a few sprigs of fresh flat-leaf parsley
1 handful of baby capers
1 handful of gherkins
150 g free-range mayonnaise
1 lemon

Steps:

  • Preheat the oven to 200°C/400°F/gas 6.
  • Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
  • Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
  • Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
  • Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
  • Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
  • Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
  • Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
  • Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
  • Plate up the fish and wedges, with the tartare sauce on the side - delicious served with steamed seasonal greens and an extra squeeze of lemon.

Nutrition Facts :

FRIED FISH FINGERS WITH TARTAR SAUCE



Fried Fish Fingers with Tartar Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

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
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

Steps:

  • Preheat the oil in a large cast iron or heavy bottomed 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. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
  • Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

FISH FINGERS WITH TARTAR SAUCE



Fish Fingers with Tartar Sauce image

Provided by Theresa Albert

Categories     bake,dinner,eggs and dairy,fish,kid-friendly,Main

Yield 4 servings

Number Of Ingredients 24

1 ¼ lb(s) halibut fillets (625g)
½ cup all-purpose flour (125ml)
1 tsp salt (5ml)
1 ½ tsp freshly ground black pepper (7ml)
2 eggs
1 cup instant potato flakes (250ml)
1 tsp chopped fresh dill (5ml)
½ tsp grated lemon rind (2ml)
pinch cayenne
2 Tbsp olive or vegetable oil (30ml)
2 Tbsp butter (30ml)
lemon wedges
½ tsp chopped, fresh dill (2ml)
½ tsp grated lemon rind (2ml)
pinch cayenne (add to potato flakes)
½ cup mayonnaise (125ml)
½ tsp Dijon mustard (2ml)
1 Tbsp minced dill pickle (15ml)
1 Tbsp finely chopped fresh parsley (15ml)
1 Tbsp finely chopped shallots (15ml)
2 tsp finely chopped small capers (10ml)
½ tsp grated lemon rind (2ml)
1 tsp lemon juice (5ml)
salt and freshly ground black pepper

Steps:

  • Preheat oven to 350F/180C.
  • Cut fish fillets into 1-inch wide strips.
  • In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
  • Beat eggs and place in a shallow dish.
  • Combine potato flakes and remaining salt and place in a shallow dish.
  • Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
  • Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown. Serve with tartar sauce and lemon wedges.
  • In a bowl combine mayonnaise, mustard, dill pickle, parsley, shallots, capers, lemon rind and juice, salt and pepper, until smooth. Serve with fish fingers.
  • Makes: 1/2 cup (125mL)

FISH AND CHIPS WITH TARTAR SAUCE



Fish and Chips with Tartar Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil
3 cups dry wheat breakfast cereal squares
1 cup all-purpose flour
1 packet garlic ranch dressing mix
1/8 teaspoon salt
1 pound Halibut fillets cut into 3 by 1-inch strips
2 eggs, lightly beaten
Chips, recipe follows
Tartar Sauce, recipe follows
1/4 cup sweet relish
1 cup mayonnaise
1 teaspoon yellow mustard
1/2 lemon, juiced
Salt and pepper

Steps:

  • Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
  • Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
  • In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
  • Serve with tartar sauce and seasoned chips.
  • In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.

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