Fish Sticks with Chunky Tartar Sauce

Directions

1. Preheat the oven to 400°F(200°C). Cut the fish fillets into thick even strips about 1in (2.5cm) wide – you should end up with about 20 “sticks”.

2. Put the flour and egg onto separate plates. Mix the breadcrumbs with the Parmesan, and season with salt and black pepper. Dredge the fish in the flour, then dip in the egg to coat. Use the breadcrumb mixture to coat each of the fish sticks. Coat them well, because this protects the fish while it’s cooking.

3. Place the fish sticks on a lightly oiled baking sheet without crowding, and bake in the 10-15 minutes, turning once,  until golden on the outside and opaque throughout. (Alternatively, fry the fish sticks, a few at a time, in a little peanut oil.)

4. Spoon the tartar sauce into a bowl, and stir in the capers and gherkins. Serve with the hot fish fingers.

Cook’s NOTES
To make the bread crumbs, process about 3 slices of firm-textured white bread slices in a food processor to make coarse crumbs. Spread out the crumbs on a baking sheet, and toast in a preheated 400°F (200°C) oven for 5 minutes until golden. Pour them back into the processor, and process again until finely ground. Use at once or freeze in an airtight container until needed.

Printed with permission fromThe Illustrated Quick Cook by Heather Whinney