How to Cook Fish Fingers With Tomato Tartar Sauce

How to Cook Fish Fingers With Tomato Tartar Sauce

Makes: 18 fingers

Preparation time: 10 mins + 1 hour (inactive)

Cooking time: 20 mins

Ingredients needed to make Fish Fingers With Tomato Tartar Sauce:

For the fish fingers:

  • 3 white fish fillets, sliced into ¾’’ x 3’’ strips
  • 1 cup yellow cornmeal, ground
  • 1/3 cup cornstarch
  • 1/2 cup all purpose flour
  • ¼ + ½ tsp sea salt
  • ¼ tsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp dried thyme, crushed
  • Dash of paprika
  • 2 tsp bottled horseradish
  • 1 tbsp Dijon mustard
  • 2 tbsp dry white wine
  • 1 tbsp grainy Dijon mustard

For the sauce:

  • 1 cup mayonnaise
  • ½ cup white wine
  • ½ cup tomato sauce
  • 2 tbsp gherkins, chopped
  • 2 green onions, white and light green parts, chopped
  • 1 large garlic clove, minced
  • 2 tbsp flat leaf parsley, chopped
  • ¼ tsp sea salt
  • ½ tsp Tabasco sauce

Cooking instructions for Fish Fingers With Tomato Tartar Sauce:

  • To make the tomato tartar sauce, pour the tomato sauce and wine into a small saucepan, along with the minced garlic and cook the mixture over high heat, while stirring at times, until it starts boiling.
  • Reduce it to a simmer and continue to cook the mixture until it reduces to half its original volume, without stirring even once; remove from heat and keep it aside to cool.
  • Pour the cooled above mixture into a food processor, along with the mayonnaise, gherkins and green onions.
  • Pulse them into a smooth puree and pour it into a bowl.
  • Fold in the tabasco sauce, parsley and a dash of salt until well combined and leave it in the fridge, covered for an hour.
  • To make the fish fingers, stuff the wine, horseradish, both kinds of mustard, ½ tsp salt and ¼ tsp black pepper into a resealable plastic bag and shake well to mix.
  • Place the fish strips into the bag, seal and flip it a number of times to coat well with the seasoning.
  • Leave it in the fridge for an hour to marinate.
  • Drizzle oil in a large, heavy-bottomed pan and heat it to 350 degrees F.
  • Whisk the flour, cornstarch, cornmeal, cayenne pepper and rest of the seasonings in a bowl until well combined.
  • Dump the marinated fish strips into the above mixture and toss well to dredge evenly; shake off any excess.
  • Dip these dredged fish strips into the hot oil, in batches, and fry them for about 4 minutes or until they turn golden.
  • Drain them out using a slotted spoon, into a plate lined with paper towel to soak away extra grease and make rest of the fish fingers similarly.
  • Serve them hot alongside a bowl of the prepared sauce.

Image credit: Wikimedia Commons


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