Doc Ford's Famous Fish Fingers Recipe
Wild Caught Alaskan Flounder fried golden brown, served with Doc's tartar sauce.
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Ingredients
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Fish Fingers
Tartar Sauce
Method
Fish Fingers Preparation
- 1
Prepare the Flounder
Rinse the flounder under cold water and pat dry with paper towels. Cut the fish into finger-sized strips, approximately 1 inch wide.
- 2
Set Up Breading Station
In one shallow dish, add the all-purpose flour mixed with salt and black pepper. In a second shallow dish, whisk the eggs with milk. In a third dish, combine the cornmeal with a pinch of salt and pepper.
- 3
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.
- 5
Fry the Fish Fingers
Carefully place the breaded fish fingers in the hot oil, cooking them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Tartar Sauce Preparation
- 6
Mix the Ingredients
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, chopped capers, lemon juice, Dijon mustard, and fresh dill.
- 7
Season
Add salt and black pepper to taste, mixing well until all ingredients are fully incorporated.
- 8
Chill the Sauce
Cover the tartar sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
