Herbs & Beer Fish Fingers with Herb Tartare

Ingredients

Beer Garlic Marinade

• 8 thick white fish fillets (cod or haddock) cut in fingers
  
• 1/2 cup beer
  
• 1/2 cup milk
  
• 4 tablespoons Extra Virgin Olive Oil
  
• 1 lemon - juice
  
• 6 garlics with no skin
  
• 8 sprigs parsley
  
• Salt & Pepper
  

Herbs Panko Crust

• 2 eggs
  
• 1 pinch salt
  
• 1 pinch pepper
  
• 2 cups Panko breadcrumbs
  
• 1 1/2 tablespoons parsley chopped finely
  
• 1 tablespoon fresh basil chopped finely
  
• 1/2 tablespoon fresh chives chopped finely
  
• 1/2 lemon - zest
  
• Vegetable oil to fry
  
• 1 lemon cut in wedges for serving
  

Directions

Beer Garlic Marinade

1. Cut the fish in thick fingers - keep thinner parts for other preparations.
2. Put all the marinade ingredients except the fish and beer in a blender and process. Put the blended marinade in a shallow dish and mix with the beer. Add the fish fillets and cover with cling film. Leave in the fridge for 3 hours, turning the fish half-way so the fish absorbs the taste of marinade.

Herbs Panko Crust

1. Herb Tartare Sauce 1 cup mayonnaise 1 lemon - rind grated 2 tesp capers finely chopped 1 pickle finely chopped 1 1/2 tbsp parsley chopped finely 1 tbsp fresh basil chopped finely 1/2 tbsp fresh chives chopped finely Combine all the Tartare ingredients and mix in abowl. Cover and chill until needed.
2. Combine the panko, herbs and zest together in a shallow dish.
3. Beat the eggs with a pinch of salt and pepper and put in another shallow dish.
4. Heat the oil to 375º in a skillet on medium heat.
5. Pat dry the fish fillets very well with paper towel. One at a time, dip in the beaten eggs, allowing excess to drip off. Then press both sides of fillets into the herb panko mixture.
6. Sautee the fillets about 3 to 4 minutes on each side or until golden and crisp. Drain in kitchen paper towel
7. Serve with the herb Tartare and lemon wedges and sauce.