Ingredients (for 4):
- Fish fillet - 400 g
- Flour - 1 cup
- Egg - 1
- Oil - 15 ml
- Water - 15 ml
- Bread crumbs - 1 cup
- Mayonnaise - 1 cup
- Onion - 20 g
- Capers - 1 tbsp
- Gherkins - 2
- Mixed herbs - 1/2 tsp
- Lemon - 1/2
Procedures:
1. Chop the onion finely. Then add some salt and wash in sieve. Squeeze out the water.
2. Chop the capers into small pieces.
3. Chop the gherkins into small pieces.
4. Mix them all with mayonnaise and mixed herbs, and then season with salt and white pepper powder.
5. Cut the fish fillet into strips of 1-1.5cm width, 7-8cm long.
6. Season the fish fingers with salt and white pepper powder.
7. Whisk the egg and then add in the oil and water.
8. Coat the fish finger with flour, dusting off the excess.
9. Put the fish fillets in the egg mixture, ensuring all the sides were soaked.
10. Transfer the fish fingers to the bread crumbs, and coat the fish fingers well, but shaking off the excess.
11. Heat the oil to 180 degrees Celsius, and then put the fish fingers in, avoid putting too many at one time to keep the oil temperature, and deep-fry until the surface turns to golden. Then remove.
12. Put the deep-fried fish fingers on sieve to drip off the oil and let it rest and cook through the inside.
13. Serve with wedges of lemon and the tartar sauce.
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