|4||25 min||10 min||Capable Cook|
To make the fish fingers, cut fish into 2cm thick pieces to make 16 fingers.
Place the beaten eggs in a shallow dish and the crushed rice crackers in another shallow dish.
Place the flour, salt and pepper in a plastic bag and mix.
Add the fish portions to the flour and seasoned bag. Secure the bag and shake to dust the fish. Open and take the fish out, shaking off any excess flour.
Dip the fish fingers in the egg mix then roll in crushed rice crackers, pressing firmly to coat.
Using a large frying pan over medium heat, add enough oil to shallow fry. Heat the oil.
When the oil is hot, carefully add the fish fingers and cook for approximately 3 minutes on each side, or until fish is cooked and golden brown.
Remove and drain on absorbent kitchen paper.
To make the tartare sauce, combine all the ingredients and adjust seasonings to taste.
Serve the fish fingers with tartare sauce, lemon wedges and chips.