Fried Fish Fingers With Tartar Sauce Recipes

Steps:

• For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
• For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
• Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
• Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.

Steps:

• For the tartar sauce; in a bowl blend all ingredients until well combined.
• Cover and refrigerate a minimum of 2 hours before using.
• For the fish; place eggs in a shallow bowl.
• In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
• Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
• Place fillets on a plate and let stand for about 5-8 minutes.
• Heat oil in a large skillet over medium-high heat.
• Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
• Remove to a plate then lightly sprinkle with seasoned salt.
• Serve fish with tartar sauce, YUMMMMM!