Fish fingers with tartare sauce

AT A GLANCE

  • Serves 6 people

  • 1 tsp each fennel seeds and coriander seeds
  • ⅓ cup finely chopped flat-leaf parsley
  • ½ preserved lemon, flesh discarded, rind finely chopped
  • For dusting: seasoned plain flour
  • 4 eggs, lightly beaten
  • 400 gm fine fresh sourdough breadcrumbs
  • 18 butterflied sardines
  • For deep-frying: vegetable oil
  • To serve: lemon wedges
  •  
  • Tartare sauce
  • 200 gm good-quality mayonnaise
  • 60 gm cornichons, finely chopped
  • 30 gm baby capers in vinegar, drained, finely chopped
  • 2 anchovy fillets, finely chopped
  • 2 small golden shallots, finely chopped
  • 1½ tbsp finely chopped flat-leaf parsley
  • 1 tsp finely chopped dill
  • To taste: lemon juice
01   For tartare sauce, combine ingredients in a bowl and season to taste with freshly ground black pepper and lemon juice. Refrigerate for 1 hour for flavours to develop.
02   Dry-roast spices in a small saucepan (10-20 seconds), then finely grind in a mortar and pestle. Combine in a bowl with parsley and preserved lemon.
03   Place sardines skin-side down on a tray. Scatter with parsley mixture, then fold lengthways to enclose filling. Place flour, egg and breadcrumbs in separate bowls. Carefully coat sardines first with flour, then egg, then breadcrumbs, shaking off excess in between, and refrigerate on a tray until required.
04   Preheat oil in a deep saucepan to 170C. Deep-fry sardines in batches, turning occasionally, until golden and cooked through (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, then serve hot with tartare sauce and lemon wedges.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

CRISP DRY WHITE SUCH AS VERMENTINO. , suggested by MAX ALLEN

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