Homemade Fish Fingers & Tartar Sauce

CREDITS

goodtoknow.co.uk- Rachel Allens fish finger
inspiredtaste.com- tartare sauce
Check out the full recipe and tips on their websites

INGREDIENTS

500g centre-cut skinless salmon fillet (I used Cipura -Sea bream in turkey)3 tablespoon plain flour2 eggs110g(4oz) fresh white breadcrumbsSalt and freshly ground black pepper25g(1oz) butter (if shallow-frying)2 tablespoon olive oilLemon wedges, to serve
Tartare sauce½ cup mayonnaise1 small dill pickle/gerkhin, chopped very small (3 tablespoons)1 tablespoon fresh lemon juice, plus more to taste1 tablespoon capers, chopped, optional1 tablespoon chopped fresh dill or 1 teaspoon dried dill (parsely)½ to 1 teaspoon Worcestershire sauce- yes its key!½ teaspoon Dijon mustard, optionalSalt and fresh ground black pepper

METHOD

1. Preheat the oven (if using it – see below) to 220ｰC (425ｰF), Gas mark 7.2. Cut the piece of salmon in half across the width and then cut each half into six equal-sized fingers down the length. Sift the flour onto a plate or into a wide bowl, beat the eggs in another bowl and place the breadcrumbs in a third. Season each with salt and pepper.3.First dust the salmon fingers in the flour, then dip them in the beaten egg and finally in the breadcrumbs, to evenly coat. (The fish fingers can be prepared in advance to this stage and then stored in the fridge for up to 24 hours or freezer for up to 3 months.)4. To shallow-fry, melt the butter with the olive oil in a large frying pan on a medium-high heat and fry the fish fingers for 3-4 minutes each side or until crisp, golden and cooked through. Drain well on kitchen paper.
Serve the salmon fish fingers with lemon wedges for people to squeeze over together with a bowl of the tartar sauce to dip into.
Tartare sauce1. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.2. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.

INFO & TIPS

The pic here is the fish served for kids- ideal toddler food!
Healthy- no guilt delicious dinner.
Winner recipe- do try and enjoy :)

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