Herbs & Beer Fish Fingers with Herb Tartare

July 25, 2012
0 Ratings
  • Serves 6-8
Author Notes

Give me fish anyday at any time! I live by the seaside and I like fish in any form but panko coated fillets with a good Tartare is one of my favourite dishes in summer.
I like to play with my marinades depending on the fish. A fattier fish like salmon needs more acidity to counter off the fatness; a more neutral fish like cod or haddock will accept stronger flavours. In this recipe I chose to go strong on garlic and herbs with the added beer to give the fish a strong character.
I used the same herbs on the Tartare sauce that I used on the Panko mix for added flavour.
Maria Teresa Jorge

What You'll Need
  • 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
  1. Beer Garlic Marinade
  2. Cut the fish in thick fingers - keep thinner parts for other preparations.
  3. 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.
  1. Herbs Panko Crust
  2. 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.
  3. Combine the panko, herbs and zest together in a shallow dish.
  4. Beat the eggs with a pinch of salt and pepper and put in another shallow dish.
  5. Heat the oil to 375º in a skillet on medium heat.
  6. 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.
  7. Sautee the fillets about 3 to 4 minutes on each side or until golden and crisp. Drain in kitchen paper towel
  8. Serve with the herb Tartare and lemon wedges and sauce.

See what other Food52ers are saying.

  • Maria Teresa Jorge
    Maria Teresa Jorge
  • John bacher
    John bacher
  • kinderae

3 Reviews

John B. June 17, 2016
Am Ole New England guy and raised in a restaurant family. At 12 yrs old one of my jobs was the tarter sauce. Good mayo, minced gerkins with sweet juice added, lemon/lime juice,salt pepper. Fairly thick. Chill yummm
kinderae October 27, 2012
These were absolutely spectacular. Best fried fish recipe I've ever made. One thing I did- I didn't pat the fish dry before battering them - instead, I dipped the fish while still wet from the marinade into flour, then egged it, then panko, then fried. Most perfect pan-fried fish ever!
Maria T. October 27, 2012
Thamk you kinderae, I'm so happy to hear you liked the recipe.