Fried Fish Fingers With Tartar Sauce Food

FRIED COD FOR FISH AND CHIPS WITH TARTAR SAUCE

Steps:

• Cut each fillet into 3 pieces and dry on paper towels.
• Heat the fat until the end of a wooden spoon bubbles, about 375*.
• Mix flour with salt and pepper in a flat dish.
• Mix egg and water in a bowl.
• Dredge cod pieces on all sides and shake off excess flour.
• Dip dredged pieces into egg wash and shake off excess egg.
• Dip into flour once again and shake off excess flour.
• Fry in hot fat until the pieces are nicely browned.Don't crowd the pan. Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.
• Drain on paper towels and serve with a lemon wedge, Recipe #406770 and fries.

SUPER CRISPY FRIED FISH FINGERS WITH EASY HOMEMADE TARTAR SAUCE

Steps:

• Make the tartar sauce: In a small bowl, combine the mayonnaise, pickle relish, dill, lemon juice, shallot, and lemon zest and season with salt and pepper to taste. Make the fish: Fill a medium skillet with 1 to 2 inches of oil and heat to 375°F. Line a platter or baking sheet with paper towels and top with a wire rack. While the oil heats, pat the fish dry and season with salt and pepper. In a medium bowl combine flour, cornstarch, Old Bay, and baking powder and season with a generous pinch of salt and pepper. Transfer ¼ cup of the dry mixture to a sealable plastic bag. Add the fish to the bag and toss to coat. Add ¾ cup of the seltzer to the remaining dry ingredients in the bowl and whisk until smooth. It should be the consistency of thin pancake batter. Add more seltzer if necessary. Add the fish to the batter, tapping off excess flour first, and turn to coat. One piece at a time, add the fish to the oil, allowing excess batter to drip off before adding to the pan. Cook, turning once, until golden and crisp, 6 to 7 minutes. Drain on prepared rack and sprinkle with salt. Serve right away with lemon wedges and tartar sauce.

FRIED CATFISH FINGERS

Steps:

• Using a sharp knife, cut catfish into 3/4- x 4-inch strips. In a shallow bowl or plate, combine cornmeal, lemon pepper, chili powder, garlic powder, and salt. Dip the catfish strips into the cornmeal mixture, coating well. In a large skillet, heat 2 inches of oil to 360 degrees F over medium-high heat. Add fish strips to the hot oil, a few at a time, making sure not to crowd the pan. Cook until golden brown, 3-4 minutes. Remove and drain on a paper towel-lined platter. Serve with tartar sauce.

FRIED FLOUNDER WITH TARTAR SAUCE

Steps:

• For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.
• Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.
• Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.
• When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to "warm."
• When the oil hits 350F, fry your fish, right from the fridge. This works because they are very thin, and you want a pretty golden crust without overcooking the fish. Room temperature flounder fried this way will overcook. It take about 3 to 5 minutes per side to get golden brown. Move each finished fillet to the rack in the oven. When they're all done, serve it up with the tartar sauce.

FISH FINGERS

Steps:

• Fish Fingers:.
• Preheat oven to 350F/180°C.
• Cut fish fillets into 1-inch wide strips.
• In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
• Beat eggs and place in a shallow dish.
• Combine potato flakes, remaining salt, dill, lemon rind and cayenne and place in a shallow dish.
• Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
• Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown.
• Serve with lemon wedges and tartar sauce.

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.