Fried Fish with Tartar Sauce/Fish Fingers

Ingredients

• Fish fillets 8
• Salt   1 tsp
• Lemon juice 1 tbsp
• Egg-slightly beaten 1
• Flour ¼  cup
• Salt ¼  tsp
• Black  pepper ¼  tsp
• Powdered bread crumbs, as required             1 cup, approx.
• Flour  mixed with salt, black pepper ½ cup, approx.
• Oil for deep frying
• For the Tartar Sauce
• Mayonnaise 1 cup  
• Onion, chopped fine ¼ cup
• Tomato, de-seeded and chopped very fine ¼ cup
• Chopped celery 2 tbsp
• Salt ¼ tsp

Preparation

• Marinate the fish in the salt and lemon juice for ten minutes.

• Wash the fish and wipe dry. Dip it in the seasoned flour, dusting off any excess flour.

• Now dip the fish into the beaten egg and then into the powdered breadcrumbs, taking care not to wet the rest of the crumbs. Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry.

• Mix the sauce ingredients together, for the Tartar Sauce.

• Just before serving, heat the oil and deep-fry the fish to a golden brown.

• For For Fish Fingers cut the fillets into finger sized pieces and follow the same procedure.