Doc Ford's Famous Fish Fingers Recipe

Portion fish

Pat the flounder fillets dry with paper towels. Trim any thin edges. Cut the fillets into 3–4-inch finger-sized strips (about 12–16 pieces total).

Season flour

In a shallow dish or plate, whisk together the all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, smoked paprika, and garlic powder until evenly combined.

Prepare egg wash

In a second shallow bowl, whisk the eggs with the buttermilk until smooth.

Prepare crumb mixture

In a third shallow bowl, combine the panko breadcrumbs, cornmeal, remaining 1 tsp salt, and remaining 1/2 tsp black pepper. Mix to distribute seasoning.

Working in batches to avoid crowding, dredge each fish finger first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk wash, letting excess drip off, and finally press into the panko-cornmeal mixture to fully coat. Place coated pieces on a wire rack set over a baking sheet. Let rest 10 minutes at room temperature to help the coating adhere.

Heat the vegetable oil in a heavy skillet (cast iron or stainless) or Dutch oven to 350°F (175°C). If you don’t have a thermometer, heat oil over medium and test by dropping a small breadcrumb — it should sizzle immediately and turn golden in about 30 seconds. Use enough oil so the fish fingers are shallow-fried with about 1/2–3/4-inch oil depth.

Carefully add a single layer of coated fish fingers (do not overcrowd). Fry for 2.5–3 minutes per side, or until golden-brown and an instant-read thermometer inserted into the thickest piece reads 145°F (63°C). Adjust heat as needed to maintain 325–350°F; turn once with tongs for even color.

Transfer cooked fish fingers to a wire rack set over a baking sheet lined with paper towels to drain for 1–2 minutes, then keep warm in a low oven (200°F / 95°C) if frying additional batches. Repeat with remaining pieces.

While the fish rests or fries, make the tartar sauce: In a small bowl combine mayonnaise, sweet dill pickle relish, Dijon mustard, lemon juice, chopped capers, minced shallot, chopped parsley, hot sauce, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and taste; adjust seasoning or lemon to preference. Refrigerate until ready to serve.

Arrange fish fingers on a platter. Spoon Doc’s tartar sauce into a small bowl for dipping. Garnish the fish with chopped parsley and serve with lemon wedges alongside. Recommend serving immediately while hot and crisp.