How To Make Sole Fish Fingers with Smoked Eel Tartare Sauce
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Serves:
Ingredients
- 4 sole fish fillets
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1/2 cup mayonnaise
- 1/4 cup smoked eel, finely chopped
- 1 tbsp capers, chopped
- 1 tbsp cornichons, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
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Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
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Cut the sole fish fillets into long, finger-like pieces.
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In a shallow dish, mix the breadcrumbs, salt, and black pepper.
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Dip each fish finger into the flour, then into the beaten eggs, and finally coat it with breadcrumbs mixture.
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Heat the vegetable oil in a large skillet over medium heat.
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Fry the fish fingers until golden brown and crispy, about 3-4 minutes per side.
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Transfer the fried fish fingers to the prepared baking sheet and bake in the preheated oven for 5 minutes to ensure they are cooked through.
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In a small bowl, mix together mayonnaise, smoked eel, capers, cornichons, dill, lemon juice, salt, and pepper to make the tartare sauce.
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Serve the sole fish fingers hot with the smoked eel tartare sauce on the side.
Nutrition
- Calories : 390kcal
- Total Fat : 21g
- Saturated Fat : 3g
- Cholesterol : 136mg
- Sodium : 1077mg
- Total Carbohydrates : 23g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 26g
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