Fish sticks with chunky tartar sauce

How to make Fish sticks with chunky tartar sauce recipe - Bâtonnets de poisson sauce tartare chunky recette

Special equipment • food processor

SERVES 4

Ingredients:

1–2 tbsp all-purpose flour

1 large egg, lightly beaten

1½lb (675g) thick-cut skinless white fish fillets, such as haddock, sustainable cod, or pollack

1 cup toasted homemade bread

crumbs (see Cook’s Notes)

½ cup freshly grated fresh Parmesan cheese

about 3 tbsp prepared tartar sauce

1 tsp capers, rinsed, drained, and chopped

3 gherkins, drained and finely chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Cut the fish fillets into thick, even strips about 1in (2.5cm) wide—you should end up with about 20 “sticks.”

2 Put the flour and egg onto separate plates. Mix the breadcrumbs with the Parmesan, and season with salt and pepper. Dredge the fish in the flour, then dip in the egg to coat. Use the breadcrumb mixture to coat each of the fish sticks. Coat them well, because this protects the fish while it’s cooking.

3 Place the fish sticks on a lightly oiled baking sheet without crowding, and bake for 10–15 minutes, turning once, until golden on the outside and opaque throughout. (Alternatively, fry the fish sticks, a few at a time, in a little peanut oil.)

4 Spoon the tartar sauce into a bowl, and stir in the capers and gherkins. Serve with the hot fish sticks.

Notes:

To make the bread crumbs, process about 3 slices of firm-textured white bread slices in a food processor to make coarse crumbs. Spread out the crumbs on a baking sheet, and toast in a preheated 400°F (200°C) oven for 5 minutes until golden. Pour them back into the processor, and process again until finely ground. Use at once or freeze in an airtight container until needed.

Fish sticks with chunky tartar sauce