A Recipe by Mark Hix Recipe: Fish Dogs with Creamy Tartare Sauce
A note from Mark: Proper fish fingers are a completely different story to what a lot of people were brought up on and serve their kids today, brainwashing them
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Cooking tools:
- Food processor
- Deep fryer
- Deep-fry thermometer
- Stove
- Saucepan
- Thick-bottomed saucepan
- Slotted spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Fork
- Whisk
- Spoon
- Ladle
- Plate
- Serving platter
- Paper towel
Ingredients
- 500g Haddock or pollack fillet, skinned and boned
- Salt
- freshly ground black pepper
- 3-4tbsp Flour
- 2 Eggs, beaten
- 50-60g Fresh white breadcrumbs
- Vegetable or corn oil for deep frying
- A good knob of butter
- 150g Frozen peas
- 50ml Vegetable stock
- 6 Soft torpedo/ hot dog rolls
- Tracklements Creamy Tartare Sauce
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