Fish and seafood
Grown up fish fingers with easy tartar sauce
Grown up fish fingers with easy tartar sauce – these delicious fish fingers are made in the DeLonghi Multifry. As
- Prep 10 minutes
- Cook 16 minutes
- Total 26 minutes
As part of the recent launch of the Multifry multicooker, DeLonghi have asked a number of food bloggers to take part in the #MultifryChallenge. The aim is to use this new super-appliance to cook all meals for a week.
The app is a really smart move as you have to get used to slightly different methods of cooking – which you can quickly apply to your own recipes. So lets get down to business. How does the Multifry work? Well, there’s a thermostat with 4 settings, two heat options (dual heat or top only heat), a dinky timer which you can pop out and carry in your pocket and a small measure for adding oil.
The large bowl allows you to cook family-sized meals with ease and there’s a (removable) paddle for recipes which require stirring. To use, you have to set your thermostat, select your heat option, place food in the bowl and then turn on. Easy peasy.
To start off the #MultifryChallenge I tried making the perennial family favourite – fish fingers – from scratch. Normally I would buy ready-made but I have to tell you making your own could not be simpler and they are far healthier and incredibly tasty to boot. My son, a picky, fussy, so-and-so, ate his entire plate and refused to share which is a first.
Recipe
Grown up fish fingers with easy tartar sauce
Make these grown up fish fingers in an airfryer for a healthier option. Serve with easy tartar sauce.
- Prep 10 minutes
- Cook 16 minutes
- Total 26 minutes
Ingredients
- For the tartar sauce
- 4 heaped tbsp mayonnaise
- 1 tbsp dill pickles
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp fresh dill (finely chopped (optional))
- For the fish fingers
- 1 egg (lightly beaten)
- 3 ½ oz (100g) all-purpose flour ((= plain flour))
- 3 ½ oz (100g) Panko breadcrumbs
- 14 oz (400g) skinless firm white fish (sliced into strips)
- Salt and pepper
- pinch chili powder or seasoning of your choice
- rapeseed oil
Method
- 1
Make the tartar sauce. Put all the ingredients in a food processor and blitz for a few seconds until combined. Alternatively finely chop the pickles, capers and dill and mix with the mayonnaise and lemon juice.
- 2
Put the egg, flour and Panko on three separate plates.
- 3
Add salt, pepper and seasoning of your choice to the breadcrumbs.
- 4
Coat each fish strip with the flour, then dip into the egg and finally thoroughly coat with the Panko.
- 5
Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl (first remove the paddle which is not needed in this recipe).
- 6
Arrange the fish on the bowl making sure they are not overlapping.
- 7
Set the timer to 8 minutes. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on.
- 8
When the timer beeps, open the cover and carefully flip each strip over using tongs. Start the timer again and cook for a further 8 minutes or until the fish fingers are golden.
- 9
Serve with the tartar sauce and quartered lemons on the side.
Notes
Frying method In the absence of a Multifry you can fry these – you will need enough rapeseed oil to fill a deep-fat fryer or a deep-sided frying pan. Fill large frying pan (or deep fat fryer) 3/4 of the way with canola oil and heat to 375°F (190°C). Fry the fish fingers for a couple of minutes until golden. You will need to do this in batches so that the oil temperature doesn't drop too rapidly. Drain on kitchen towels before serving.
