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Fish Fingers With a Simple Tartar Sauce

I love this classic combination of fish fingers and chips with my easy peasy tartar sauce. I do sometimes go the long way and make some mayonnaise from scratch, but sometimes I like to cheat too. So this is my quick and simple version, yet so delicious!



For fish fingers:
2 fillets of Tilapia fish (cut into thin strips)
1 1/2 cup bread crumbs
2 tbsp dried mixed herbs
Salt to taste
Freshly ground black pepper
2 eggs, whisked
1/4 cup plain flour
Oil for deep frying
For the tartar sauce:
1 cup mayonnaise
1 small onion, finely chopped
1/4 cup capers, roughly chopped


In a bowl mix together bread crumbs, herbs, salt and pepper.
Roll the tilapia strips onto the plain flour, shake off excess, dip into the eggs and on to the bread crumb mixture. Make sure it is evenly coated and repeat with the rest of the fish.
Place on to a tray and into the freezer for 30 minutes to 1 hour. (You can also freeze for up to 6 months and fry when needed)
Deep fry for 3-4 minutes or until golden brown.
For the tartar sauce, mix the mayonnaise, onions and capers together in another bowl and serve with fish fingers and a side of chips.

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