Sole fish fingers with smoked eel tartare sauce recipe | Good Food

Ingredients

• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 100ml vegetable oil
• 1 banana shallot finely chopped
• 3 small pickled onions finely chopped
• 10 cornichons finely sliced
• 100g smoked eel fillet, diced
• 1 tbsp finely chopped chervil or parsley
• lemon wedges and peas or mushy peas and chips, to serve
• 100g plain flour
• 2 eggs whisked
• 100g panko breadcrumbs
• 2 large sole fillets, lemon or Dover
• sunflower oil for deep frying