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: Vegetable oil, for frying; 1 pound whiting fillets; Salt; Freshly ground black pepper; 1 cup corn flour; 1 cup all-purpose flour; 2 eggs, beaten with 2 tablespoons milk; 2 lemons, halved; Tartar Sauce, recipe follows; 1 egg*; 1 tablespoon minced garlic; 2 tablespoons fresh lemon juice; 1 tablespoon chopped parsley; 2 tablespoons minced onions; 2 tablespoons pickle relish; 1 tablespoon Dijon mustard; 1 cup vegetable oil; Salt; Freshly ground black pepper

Servings: persons

Vegetable oil, for frying
1 pound whiting fillets
Salt
Freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
1 egg*
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons minced onions
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 cup vegetable oil
Salt
Freshly ground black pepper

1
Preheat the oil in a large cast iron or heavy bottom pot, over medium heat.
2
Cut the fillets, horizontally into strips, 1/2-inch thick.
3
Season the fish with salt and pepper.
4
Combine the flours and season with salt and pepper.
5
Dredge each piece of fish in the flour, coating completely.
6
Dip each piece in the egg wash, letting the excess drip off.
7
Dredge the fish for a second time in the flour, coating completely.
8
Fry the fish in batches until crispy, about 3 to 4 minutes.
9
Remove and drain on paper towels.
10
Season with salt and pepper.
11
Serve the fish with lemon halves and tartar sauce.
12
Garnish with parsley.
13
Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds.
14
With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick.
15
Season with salt and pepper.
16
Remove from the processor, cover and let sit for 1 hour in the refrigerator before using.
17
Best if used within 24 hours.
18
*RAW EGG WARNING
19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Vegetable oil, for frying, 1 pound whiting fillets, Salt, Freshly ground black 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.

That's it — enjoy your meal!

Fried Fish Fingers with Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions