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Annabel Karmel's crispy fish fingers
- Preparation and cooking time
- Prep:
- Cook: -
- A little work
- Makes 6
For the fish fingers
- 30g Cornflakes
- 200g White fish fillet –cod, plaice or sole, skinned
- Salt and pepper
- 20g Plain flour
- 1 Egglightly beaten
- 1 ½tbsp Sunflower oil
For the tartare sauce
- 150ml Mayonnaise
- Lemon juiceto taste
- 1tbsp Parsleychopped
- 2 Gherkinschopped
- 1tbsp Caperschopped
- 1tbsp Chiveschopped
Method
step 1
Put the cornflakes into a plastic bag, crush using a rolling pin and spread out onto a plate. Cut the fish into 6 strips and season with salt and pepper. Coat with flour. Dip into the lightly beaten egg and then coat with the crushed cornflakes.
step 2
Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes or until golden and cooked through. Turn halfway through.
step 3
To make the tartare sauce, simply mix all the ingredients together and serve with the fish.