Fried Fish Fingers With Tartar Sauce

Recipe Ingredients

		Vegetable oil - for frying
1 lb	454g / 16oz	Whiting fillets
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Corn flour
1 cup	62g / 2.2oz	All-purpose flour
2		Eggs - beaten with
2 tablespoons	30ml	Milk
2		Lemons - halved
		Tartar Sauce - see * Note

Recipe Instructions

* Note: See the "Tartar Sauce I" recipe which is included in this collection.

Preheat the oil in a large cast-iron or heavy-bottom pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely.

Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and Tartar Sauce. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C03)

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