Best 2 Fried Fish Fingers With Tartar Sauce Recipes

Tantalize your taste buds with our delectable Fried Fish Fingers, a culinary symphony of crispy fish enveloped in a golden-brown crust, complemented by a luscious tartar sauce that elevates the experience to new heights. Dive into the world of culinary bliss as we guide you through the art of crafting this irresistible dish, offering both traditional and innovative variations to suit your palate. From classic beer-battered fish fingers to a healthier baked version, we've got you covered. Elevate your culinary skills and embark on a journey of taste and texture with our comprehensive guide to Fried Fish Fingers and Tartar Sauce.

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FRIED FISH WITH DILL TARTAR SAUCE

Fried Fish with Dill Tartar Sauce image

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup mayonnaise (I prefer Duke's)
2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly cracked black pepper
Canola oil, for frying
6 whiting fish fillets
Kosher salt and freshly cracked black pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Juice of 1 lemon

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.

EASY PAN-FRIED FISH FILLETS AND TARTAR SAUCE

Easy Pan-Fried Fish Fillets and Tartar Sauce image

Make certain to prepare the tartar sauce at least a few hours in advance to blend flavors, the crushed saltines makes a wonderful coating for the fish, but make certain that they are finely crushed! I like whitefish, pickerel fillets, tilapia or sole for this, but any thinner fish fillets will do.

Provided by Kittencalrecipezazz

Categories < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 large eggs, beaten
1 1/2 cups finely crushed saltine crackers (about 45 crackers)
1/2 teaspoon garlic powder (can use 1 teaspoon garlic powder)
1 teaspoon lemon pepper (or use black pepper)
2 lbs fish fillets
oil (for frying)
seasoning salt
1 cup mayonnaise
1/4 cup sweet pickle relish (use Bick's sweet relish)
1/2 teaspoon garlic powder (or use 1-2 teaspoons fresh minced garlic)

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!

Nutrition Facts : Calories 635.9, Fat 26.4, SaturatedFat 4.6, Cholesterol 232.9, Sodium 1047.6, Carbohydrate 39.7, Fiber 1, Sugar 8.9, Protein 58.1

Tips:

Choose a firm-fleshed fish for best results, such as cod, haddock, or tilapia.
Cut the fish into even-sized strips for even cooking.
Soak the fish in milk for 10-15 minutes before breading to help tenderize it and prevent it from drying out.
Use a light hand when breading the fish to avoid a thick coating that can overpower the fish.
Fry the fish in hot oil until golden brown and crispy, about 3-4 minutes per side.
Drain the fish on paper towels to remove excess oil.
Serve the fish fingers with tartar sauce, lemon wedges, and your favorite sides.

Conclusion:

These fried fish fingers are a quick and easy meal that can be enjoyed by people of all ages. The fish is crispy on the outside and tender on the inside, and the tartar sauce adds a delicious tangy flavor. Serve these fish fingers with your favorite sides for a complete meal that is sure to please everyone.