Fish with tartare sauce
Here is your healthy option for fish and chip Friday. This is a great treat meal. If you're really hungry add some roasted sweet potato wedges on the side with your salad.
(Serves 4)
Ingredients:
400g skinned white fresh or frozen fish fillets (Cut into rough fingers about 3cm wide and 7cm long)100g ground almonds, (If you have a nut allergy try using semolina or panko breadcrumbs)1 ½ tsp sea salt½ tsp cayenne pepper2 tbsp olive oil
For the tartare sauce:
100g Greek yoghurt1 level tsp grainy mustard1 level tbsp each gherkins and capers, finely chopped1 heaped tbsp flat leaf parsley, finely chopped
Method:
Combine the almonds (or semolina/panko breadcrumbs), with the sea salt & pepper & cayenne pepper
Beat in the egg in a shallow bowl
Dip the fish first into the egg and then into the almond (or semolina/panko breadcrumbs) mixture and set aside on a plate
Heat the oil in a large non-stick frying pan over a medium heat, fry the fish fingers in batches for about 2 minutes on the first side until golden, and for 1-2 minutes on the second side
Scrape out any burnt crumbs and replenishing the oil as necessary
Drain the cooked fish fingers on a double thickness of kitchen paper, and serve with lemon wedges and a large salad
For the tartare sauce:
Combine all the ingredients for the tartare sauce