Herbs & Beer Fish Fingers with Herb Tartare

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
Serves 6-8
Beer Garlic Marinade
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8
thick white fish fillets (cod or haddock) cut in fingers
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1/2
cup beer
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1/2
cup milk
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4
tablespoons Extra Virgin Olive Oil
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1
lemon - juice
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6
garlics with no skin
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8
sprigs parsley
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Salt & Pepper
- Cut the fish in thick fingers - keep thinner parts for other preparations.
- 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
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2
eggs
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1
pinch salt
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1
pinch pepper
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2
cups Panko breadcrumbs
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1 1/2
tablespoons parsley chopped finely
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1
tablespoon fresh basil chopped finely
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1/2
tablespoon fresh chives chopped finely
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1/2
lemon - zest
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Vegetable oil to fry
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1
lemon cut in wedges for serving
- 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.
- Combine the panko, herbs and zest together in a shallow dish.
- Beat the eggs with a pinch of salt and pepper and put in another shallow dish.
- Heat the oil to 375º in a skillet on medium heat.
- 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.
- Sautee the fillets about 3 to 4 minutes on each side or until golden and crisp. Drain in kitchen paper towel
- Serve with the herb Tartare and lemon wedges and sauce.
- This recipe was entered in the contest for Your Best Recipe with Beer
- This recipe was entered in the contest for Your Best Pub Food
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almost 2 years ago John bacher
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
over 5 years ago kinderae
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!
over 5 years ago Maria Teresa Jorge
Thamk you kinderae, I'm so happy to hear you liked the recipe.
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