Fish fingers with tartare sauce | Gourmet Traveller

Ingredients

• 1 tsp each fennel seeds and coriander seeds
• ⅓ cup finely chopped flat-leaf parsley
• ½ preserved lemon, flesh discarded, rind finely chopped
• For dusting: seasoned plain flour
• 4 eggs, lightly beaten
• 400 gm fine fresh sourdough breadcrumbs
• 18 butterflied sardines
• For deep-frying: vegetable oil
• To serve: lemon wedges
• Tartare sauce
• 200 gm good-quality mayonnaise
• 60 gm cornichons, finely chopped
• 30 gm baby capers in vinegar, drained, finely chopped
• 2 anchovy fillets, finely chopped
• 2 small golden shallots, finely chopped
• 1½ tbsp finely chopped flat-leaf parsley
• 1 tsp finely chopped dill
• To taste: lemon juice