Breaded Fish Tenders
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the remoulade sauce
- ¾ cup Sour cream
- ¾ cup Yogurt
- 3 Tbsps Mayonnaise
- 2 shallots (finely chopped)
- 1 tsp Mustard
- 3 ½ ozs Dill Pickle (chopped)
- 2 eggs (hard-boiled and chopped)
- 3 Tbsps chopped Chives
- sugar
- For the fish fingers
- 28 ozs white fish fillets (cut into chunks)
- 1 Tbsp lemon juice
- vegetable oil (for deep-frying)
- 1 cup flour
- 2 eggs (beaten)
- 4 cups breadcrumbs
- Lettuce (to garnish)
Preparation
Kitchen utensils
3 Bowls, 1 Hand mixer, 1 Fine-mesh sieve, 1 Whisk, 1 Parchment paper, 1 Kitchen shears, 1 Springform pan (24 cm Ø), 1 Offset spatula, 1 Wire rack, 1 Tablespoon, 1 Cutting board, 1 Small plate, 1 Small knife, 1 deep bowl, 1 Small pot, 1 Wooden spoon, 1 Large knife, 1 Teaspoon
Preparation steps
1.
For the remoulade, mix together the sour cream, yoghurt, mayonnaise, shallots and mustard. Reserve a little of the dill pickles, chopped eggs and chives for the garnish and stir the remainder into the sour cream mixture. Add the sugar, season with salt and pepper and set aside.
2.
For the fish fingers, wash the fish chunks and pat dry on kitchen paper. Mix in the lemon juice, season with salt and pepper and set aside.
3.
Heat the vegetable oil in a deep pan for deep-frying. When bubbles appear on a wooden spoon dipped into the hot fat, it is ready.
4.
Dredge the fish pieces in the flour, dip into the beaten eggs and then into the breadcrumbs, ensuring they are completely coated.
5.
Fry the fish pieces in batches in the oil for 4-6 minutes or until they are golden brown and cooked through. Drain on kitchen paper and keep warm while you cook the remaining fish.
6.
Put the remoulade in a small bowl and garnish with the reserved dill pickles, egg and chives. Serve the fish fingers garnished with lettuce and the remoulade sauce alongside.
