Plaice Fish Fingers
Fish is the Dish
4 Plaice fillets
Seasoned plain flour
1 large free-range egg, beaten
¼ cup Panko
For the tartar sauce:
3 tablespoons of mayonnaise
2 tablespoons of gherkins roughly chopped
2 tablespoons of capers, roughly chopped
1 tablespoons of fresh flat leaf parsley (leaves only), roughly chopped
1 tablespoons finely chopped shallots
Place the Plaice flesh side up on a board and cut into long strips - you should get four fingers out of each fillet. Roll these in the flour, the egg and then finally the breadcrumbs, then set aside ready for frying.
Mix all your ingredients together for the tartar sauce.
To deep fry the fish fingers, heat your oil to 350° (if you don’t have a thermometer test by sprinkling in some of the breadcrumbs and if they sizzle its ready). Fry the fingers in the oil till they are golden brown and drain on a clean cloth or a piece of paper towel.
Season well with salt and pepper and a good squeeze of lemon juice. Serve with the tartar sauce.