Pan Fried Fish Fingers & Tangy Tartar Sauce - Tony Chachere's
These fried fish fingers by Chef Nikki Shaw, in partnership with Cuisine Noir, are the perfect blend of zesty, Creole flavors and citrus tang.
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Ingredients
- 1 Pound Fish Fillets (Cod, Bass or Sole), Rinsed and Patted Dry
- 1 Egg
- 1/2 Cup Milk
- 1 Teaspoon Tony’s Pepper Sauce
- 1 Teaspoon Tony’s Original Creole Seasoning
- 1 Cup Tony’s Crispy Creole Fish Fry Mix
- 1 Cup Safflower Oil
- 1 Fresh Lemon
- 1 Cup Mayonnaise
- 1 Tablespoon Onion, Finely Chopped or Grated
- 3 Tablespoons Dill Pickles, Finely Chopped (or Sweet Pickle Relish)
- 1 Tablespoon Fresh Parsley, Finely Chopped
- 1/4 Teaspoon Tony’s Original Creole Seasoning
- 1 Tablespoon Fresh Lemon Juice
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