Why buy the frozen variety when you can make your own fresh and delicious fish fingers at home! The perfect snack, these fish fingers are best served with my zingy tartare sauce. The sea bass can be swapped for any of your favourite white fish. You could even make them into a fish finger sandwich.
- Cut the fish fillets into finger sized pieces, approximately 2cm wide and as long as the width of the fillet.
- Sieve the flour into a bowl and season generously with salt and pepper.
- Beat the eggs into a second bowl, and put the breadcrumbs and parmesan into a third bowl.
- Lightly season the fish again with a sprinkle of salt, and dip into the flour to coat it all over.
- Dip the fish into the egg bowl and again into the breadcrumb bowl. Place the covered fish fingers onto a tray lined with baking parchment uncovered and refrigerate for 10-15 minutes to allow the coating to dry.
- Meanwhile, make the tartare sauce. Rinse the capers under water to remove the brine. Finely chop the gherkins, parsley, shallot and capers, and combine with the mayonnaise.
- Season the mayonnaise with salt, pepper and lemon juice. You are looking for a creamy and delicious sauce with the right balance of acidity.
- Cover the pan generously with the oil. It should be 0.5cm high. Heat the oil in the pan until hot but not smoking. It should reach 190 degrees C (375 degrees F). Do not go higher than 200 degrees C (400 degrees F).
- Fry the fillets a few at a time but do not overcrowd the pan or they will not cook properly. Lift the fish fingers with a fish slice to check the colouring. Once a nice golden brown, turn them over and continue to cook on the other side. It will take 1-2 minutes per side.
- When ready, remove the fish finger from the pan onto a tray with kitchen paper to remove excess oil.
- Wipe out the pan between batches and add fresh oil to cook each batch.
- Serve the fish fingers immediately with the tartare sauce and a wedge of lemon, or even in a fish finger sandwich!