Pan-Fried Fish Fingers and Tangy Tartar Sauce

cuisinenoirmag.com

Carol Chef Yard

1 pound fish fillets (cod, bass or sole), rinsed and patted dry

1 egg

½ cup milk

1 teaspoon Tony Chachere’s Louisiana Pepper Sauce

1 teaspoon Tony Chachere’s Original Creole Seasoning

1 cup Tony Chachere’s Crispy Creole Fish Fry Mix

1 cup safflower oil

1 fresh lemon

subheading: Tartar Sauce:

1 cup mayonnaise

1 tablespoon onion, finely chopped or grated

3 tablespoons dill pickles, finely chopped or sweet pickle relish

1 tablespoon fresh parsley, finely chopped

¼ teaspoon Tony Chachere’s Original Creole Seasoning

1 tablespoon fresh lemon juice

Directions at cuisinenoirmag.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer