Fried Fish Fingers With Tartar Sauce

-TARTAR SAUCE-
*1 egg
1 tb Minced garlic
2 tb Fresh lemon juice
1 tb Chopped parsley
2 tb Minced onions
2 tb Pickle relish
1 tb Dijon mustard
1 c Vegetable oil
Salt
Freshly ground black pepper

Preheat the oil in a large cast iron or heavy bottom pot, over medium heat.
Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish
with salt and pepper. Combine the flours and season with salt and pepper.
Dredge each piece of fish in the flour, coating completely. Dip each piece
in the egg wash, letting the excess drip off. Dredge the fish for a second
time in the flour, coating completely. Fry the fish in batches until
crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with
salt and pepper. Serve the fish with lemon halves and tartar sauce. Garnish
with parsley.

Yield: 4 servings

TARTAR SAUCE:

Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a
food processor and puree for 15 seconds. With the processor running, pour
the oil through the feed tube in a steady stream, the mixture should be
thick. Season with salt and pepper. Remove from the processor, cover and
let sit for 1 hour in the refrigerator before using. Best if used within
24 hours.

Yield: 1 1/3 cups

*RAW EGG WARNING

The American Egg Board states: “There have been warnings against
consuming raw or lightly cooked eggs on the grounds that the egg may be
contaminated with Salmonella, a bacteria responsible for a type of food
poisoning….Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell.”