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Spring

Herbs & Beer Fish Fingers with Herb Tartare

by:
July 25, 2012
3 Reviews
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
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
In This Recipe
Directions
  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.
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