Fish fingers with tartare sauce

Fish fingers with tartare sauce

www.gourmettraveller.com.au

These fish fingers are an excellent snack or starter. And this tartare sauce recipe is bound to become your go-to.

View full recipe on www.gourmettraveller.com.au

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Cooking tools:

  • Mortar and pestle
  • Deep-fry thermometer
  • Saucepan
  • Stove
  • Mixing bowl
  • Baking sheet
  • Paper towel
  • Refrigerator
  • Chef's knife
  • Cutting board
  • Spoon
  • Slotted spoon
  • Measuring spoon
  • Plate
  • Serving platter

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

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