Fish Fingers Chips Easy Tartare Sauce Food

FISH FINGERS, CHIPS & EASY TARTARE SAUCE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
• Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
• Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
• Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
• Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
• Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
• Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
• Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
• Plate up the fish and wedges, with the tartare sauce on the side - delicious served with steamed seasonal greens and an extra squeeze of lemon.

QUICK TARTAR SAUCE

Steps:

• Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.

FISH AND CHIPS WITH TARTAR SAUCE

Steps:

• Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
• Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
• In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
• Serve with tartar sauce and seasoned chips.
• In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.

FRIED FISH FINGERS WITH TARTAR SAUCE

Steps:

• Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
• Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS

Steps:

• Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
• Place in an airtight jar or container and store in the fridge for up to one week.
• Serve with fish and chips or ALL manner of seafood and fish!

HEALTHY FISH & CHIPS WITH TARTARE SAUCE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss chips in oil. Spread over a baking sheet in an even layer, bake for 40 mins until browned and crisp. Put the fish in a shallow dish, brush lightly with oil, salt and pepper. Sprinkle with half the lemon juice, bake for 12-15 mins. After 10 mins sprinkle over a little parsley and lemon zest to finish cooking.
• Meanwhile, mix the capers, yogurt, remaining parsley and lemon juice together, set aside and season if you wish. To serve, divide the chips between plates, lift the fish onto the plates and serve with a spoonful of yogurt mix.