Fish Sticks wtih Homemade Tartar Sauce

by Gavan on July 8, 2010

When I was a young fella I grew up eating fish on Fridays, t’was a religious thing. I didn’t mind so much as there was and still is some fantastic seafood in Ireland. One of my favourites was fish fingers known affectionately over here as fish sticks. The ones I had were usually out of a box but at least they had fish in them, though I’m not sure what was in the coating. I fancied recreating a childhood memory of mine here with my version of fish fingers made with just a few ingredients. You might as well go that little step further and make your own tartar sauce as you’re at it, it makes all the difference.

Serves 2-4

1 lb wild Pacific Halibut (cut into 2 oz strips)

1 organic egg white – beaten
2 cups Gluten free breadcrumbs
1/2 tsp smoked paprika – add to breadcrumb mixture before coating fish
olive oil spray

Preheat oven to 420°F

Season the fish with S&P. Dip the fish sticks into the egg holding it over the bowl so excess can drain off then roll around in breadcrumb mixture coating completely. Repeat until all fish are coated. Place on a foiled oven tray until ready to cook. This can be done ahead and refrigerated until needed.
To cook, simply spray each side of the bread crumbed fish with olive oil spray and pop in the oven on foiled tray. Cook for 3-4 minutes until fish is firm to touch.

Homemade Tartar Sauce:

2 egg yolks
1 tsp Dijon mustard
1 cup canola oil
1/2 lemon – zested
1 tsp capers – chopped
1 tbsp parsley – chopped
3 gherkins (cornichons) – chopped
1/4 tsp black pepper
pinch salt

To Make Tartar:
Tartar sauce is a mayo-based sauce. Homemade mayo is one of the easiest condiments to make and is way more healthier and tastier than store bought. When making homemade mayo you’ll notice it’s colour right off the bat–it’s not white, it’s yellow. Who knew egg yolks were yellow, crazy that!

Place the egg yolks in the food processor along with the mustard & zest. With the machine running slowly add the oil to emulsify. If the mayo looks too thick add a drizzle of cold water to smooth it out. Once all the oil has been incorporated fold in the capers, gherkins, parsley & salt and pulse for 20 seconds. Done. Pop in the fridge until ready to eat.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

Suzanne M July 8, 2010 at 12:38 pm

yo HI, just a variation here, I make these for the girls and usually do chicken strips at the same time too (the egg/breadcrumb is so messy I try to avoid doing it too often!), and I put grated parmesan into the breadcrumb mixture, just gives it a nice extra flavour..

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