Pan-Fried Fish Fingers and Tangy Tartar Sauce
These pan-fried fish fingers are fried to golden goodness and perfect for lunch or dinner and are definitely kid approved.
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Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Zip-top bag
- Plate
- Refrigerator
- Skillet
- Stove
- Paper towel
- Dish
- Measuring cup
Ingredients
- 1 pound fish fillets (cod, bass or sole, rinsed and patted dry)
- 1 egg
- 1/2 cup milk
- 1 teaspoon Tony Chachere’s Louisiana Pepper Sauce
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- 1 cup Tony Chachere’s Crispy Creole Fish Fry Mix
- 1 cup safflower oil
- 1 fresh lemon
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