Best Fish Finger Wraps With Cheats Tartare Sauce Recipes

Fish Fingers with Tartar Sauce image

Provided by Theresa Albert

Yield 4 servings

Number Of Ingredients 24

1 ¼ lb(s) halibut fillets (625g)
½ cup all-purpose flour (125ml)
1 tsp salt (5ml)
1 ½ tsp freshly ground black pepper (7ml)
2 eggs
1 cup instant potato flakes (250ml)
1 tsp chopped fresh dill (5ml)
½ tsp grated lemon rind (2ml)
pinch cayenne
2 Tbsp olive or vegetable oil (30ml)
2 Tbsp butter (30ml)
lemon wedges
½ tsp chopped, fresh dill (2ml)
½ tsp grated lemon rind (2ml)
pinch cayenne (add to potato flakes)
½ cup mayonnaise (125ml)
½ tsp Dijon mustard (2ml)
1 Tbsp minced dill pickle (15ml)
1 Tbsp finely chopped fresh parsley (15ml)
1 Tbsp finely chopped shallots (15ml)
2 tsp finely chopped small capers (10ml)
½ tsp grated lemon rind (2ml)
1 tsp lemon juice (5ml)
salt and freshly ground black pepper

Steps:

Preheat oven to 350F/180C.
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 and remaining salt 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 tartar sauce and lemon wedges.
In a bowl combine mayonnaise, mustard, dill pickle, parsley, shallots, capers, lemon rind and juice, salt and pepper, until smooth. Serve with fish fingers.
Makes: 1/2 cup (125mL)

Fried Fish Fingers with Tartar Sauce image

Provided by Emeril Lagasse

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

Vegetable oil, for frying
1 pound whiting fillets
Salt and 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
Fresh parsley, for garnish
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt

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.