Fish fingers with tartare sauce


Any leftover sauce will keep for a week or so in the fridge, and is also delicious with the addition of a finely chopped hard boiled egg and makes a brilliant dip with raw vegetables.


2 tablespoons mayonnaise
1 teaspoon finely chopped gherkins
1 teaspoon finely chopped capers
2 - 3 teaspoons lemon or lime juice
1 - 2 teaspoons finely chopped herbs - parsley, dill, mint
touch of sweetness if necessary


2 fillets red mullet, skin on approx 160gm
1 1/2 tablespoons true arrowroot starch (The Gluten Free Company is a good brand)
1 egg
1/2 cup sour dough breadcrumbs
1 teaspoon dulse flakes
good pinch sea salt
1 tablespoon coconut flour
Coconut oil for frying

To make the tartare sauce, combine all ingredients together and stir well. Taste, and adjust flavours as desired.

Run your fingers carefully over the fillet and remove any bones. Cut each fillet into 4 pieces, or sizes to your liking.
Place the arrowroot in a small flat bowl.
Beat the egg in a small bowl.
Mix together the breadcrumbs, dulse, salt, coconut flour in a small, flat bowl.
Dip the fish in the arrowroot, then in the egg and finally into the breadcrumb mix.
Add enough oil to generously coat the base of a small frypan. When hot, but not at all smoking or rippling add as many pieces of fish that will fit without crowding the pan and cook for 2 - 3 minutes each side. A lot depends on how thick the fish is.

The best heat for frying the fish depends a lot on the thickness of the fish. If the fillets are very thin, the heat will need to be higher, to ensure the coating is golden by the time the fish is cooked. If they are thicker, the heat can be a little low, as the coating will have more time in which to brown. If the heat is too low, the coating will be soggy, rather than lovely and golden.

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