Herbs & Beer Fish Fingers With Herb Tartare

1. 1

   ["Cut the fish in thick fingers - keep thinner parts for other preparations.", "Put all the marinade ingredients except the fish and beer in a blender and process. Put the blended marinade in a shallow dish and mix with the beer. Add the fish fillets and cover with cling film. Leave in the fridge for 3 hours, turning the fish half-way so the fish absorbs the taste of marinade.", "Herb Tartare Sauce

2. 2

   1 cup mayonnaise

3. 3

   1 lemon - rind grated

4. 4

   2 tesp capers finely chopped

5. 5

   1 pickle finely chopped

6. 6

   1 1/2 tbsp parsley chopped finely

7. 7

   1 tbsp fresh basil chopped finely

8. 8

   1/2 tbsp fresh chives chopped finely

9. 9

   Combine all the Tartare ingredients and mix in abowl. Cover and chill until needed.", "Combine the panko, herbs and zest together in a shallow dish.", "Beat the eggs with a pinch of salt and pepper and put in another shallow dish.", "Heat the oil to 375u00b0 in a skillet on medium heat.", "Pat dry the fish fillets very well with paper towel. One at a time, dip in the beaten eggs, allowing excess to drip off. Then press both sides of fillets into the herb panko mixture.", "Sautee the fillets about 3 to 4 minutes on each side or until golden and crisp. Drain in kitchen paper towel", "Serve with the herb Tartare and lemon wedges and sauce."]

* Per serving · 4 servings · Values may vary.

No additional tips available.