Fried Fish Fingers with Tartar Sauce Recipe

Name: Fried Fish Fingers with Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds red snapper fillets, skinned and cut into serving portions; 2 cups milk; 4 cups cornmeal; Salt and pepper; Oil, for deep frying; 1 cup mayonnaise; 1 tablespoon scallions, minced; 1 1/2 teaspoons minced sour gherkins; 1 1/2 teaspoons capers; 1 1/2 teaspoons sweet pickle relish; 2 squirts lemon; 1 tablespoon snipped chives

Servings: persons

2 pounds red snapper fillets, skinned and cut into serving portions
2 cups milk
4 cups cornmeal
Salt and pepper
Oil, for deep frying
1 cup mayonnaise
1 tablespoon scallions, minced
1 1/2 teaspoons minced sour gherkins
1 1/2 teaspoons capers
1 1/2 teaspoons sweet pickle relish
2 squirts lemon
1 tablespoon snipped chives

1
Heat oil in deep pan to 375 degrees F.
2
Pour 2 cups milk into a pie plate or baking dish.
3
Place filets in milk.
4
Let soak for 10 minutes.
5
Place 2 cups cornmeal, salt and pepper in a paper bag.
6
Drop half the pieces of fish into the cornmeal.
7
Shake bag until well coated.
8
Remove from bag and immediately place into deep fat.
9
Fry until fish is golden on all sides, 3 to 5 minutes.
10
Repeat with remaining cornmeal and remaining fish fillets, making sure the oil returns to 375 degrees F between batches.
11
Combine ingredients in a bowl.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds red snapper fillets, skinned and cut into serving portions, 2 cups milk, 4 cups cornmeal, Salt and pepper, and more.

Yes, Fried Fish Fingers with Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fried Fish Fingers with Tartar Sauce

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