-
1
Whisk the creme fraiche and mayonnaise together until smooth. Stir in the eggs, cornichons, capers, vinegar, lemon juice, and mustard. Add the parsley and tarragon and season with salt and pepper to taste.
-
2
This sauce tastes better when made 1 day head to allow the flavors to blend. If you make it ahead, leave the parsley and tarragon out of the sauce until just before serving.
-
3
Toast the corn nuts in a dry saute pan over medium-high heat, 3 to 5 minutes. Shake the pan to prevent them from burning.
-
4
Remove the corn nuts from the pan and let them cool completely. Pulverize the corn nuts in a food processor until they are coarsely ground. Set aside 2 tablespoons of the ground corn nuts to use as garnish.
-
5
Put the flour in a shallow dish. Pour the milk into another shallow dish. Put the ground corn nuts in a third shallow dish.
-
6
Line a large plate or baking sheet with paper towels.
-
7
Pat the fish dry. Slice the fillets lengthwise into 1-inch-wide strips. Season them with salt and pepper.
-
8
Toss the fish strips in the flour to coat. Knock off the excess flour. Dip the fish strips in the milk, and then roll them in the ground corn nuts to coat. Transfer the crusted fish strips to the lined plate or baking sheet.
-
9
Heat the vegetable oil in a large saute pan over medium-high heat. Carefully add the fish strips to the pan and fry, undisturbed, until the corn nut crust turns dark golden on the bottom, about 2 minutes. Flip the strips over and fry on the second side until the crust darkens and the fish is cooked through, about 1 minute more.
-
10
To serve, smear a spoonful of tartar sauce across the center of each of 4 plates. Divide the fish strips among the plates and garnish with the radish slices and reserved ground corn nuts. Serve immediately.
