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Pan Fried Fish Fingers & Tangy Tartar Sauce

Prep Time

30 minutes

Cook Time

4 minutes

Servings

2-4 people

These fried fish fingers by Chef Nikki Shaw, in partnership with Cuisine Noir, are the perfect blend of zesty, Creole flavors and citrus tang.

Pan Fried Fish Fingers & Tangy Tartar Sauce

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Ingredients

  • 1 Pound Fish Fillets (Cod, Bass or Sole), Rinsed and Patted Dry

  • 1 Egg

  • 1/2 Cup Milk

  • 1 Teaspoon Tony’s Pepper Sauce

  • 1 Teaspoon Tony’s Original Creole Seasoning

  • 1 Cup Tony’s Crispy Creole Fish Fry Mix

  • 1 Cup Safflower Oil

  • 1 Fresh Lemon

  • 1 Cup Mayonnaise

  • 1 Tablespoon Onion, Finely Chopped or Grated

  • 3 Tablespoons Dill Pickles, Finely Chopped (or Sweet Pickle Relish)

  • 1 Tablespoon Fresh Parsley, Finely Chopped

  • 1/4 Teaspoon Tony’s Original Creole Seasoning

  • 1 Tablespoon Fresh Lemon Juice
  • Clear

Directions

  1. Cut fish fillets into strips (about 1-inch wide, 3 inches long).
  2. In a medium bowl, whisk together egg, milk, Tony’s Pepper Sauce and Tony’s Original Creole Seasoning.
  3. Pour Tony’s Crispy Creole Fish Fry Mix into a plastic bag.
  4. Add fish to egg wash bowl and evenly coat all pieces. Shake off excess and add fish to bag with fish fry mix one piece at a time. Shake each piece to evenly coat then lay fish on a plate. Place plate in refrigerator for 15 minutes to allow coating to set.
  5. In a large skillet, heat oil on medium-high heat to reach 350°F. Lay the fish fingers in teh skillet and pan fry until golden, about 2 minutes on each side. Remove fish from pan and pay on paper towels to drain.
  6. Cut lemon into 4 wedges.
  7. In a medium bowl, whisk together until blended the mayonnaise, onion, pickles, parsley, Tony’s Original Creole Seasoning and lemon juice. Place sauce in a small dish and serve with hot fish fingers and lemon wedges.

NOTE:

You can try this same recipe with large prawns.

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