Crispy Cornmeal Fish Sticks with easy Tartar Sauce Recipe

Ingredients

• 14 oz (400 g) skinless firm-fleshed white fish fillets, such as catfish
• 2 tbsp all-purpose flour
• 1 large egg, lightly beaten
• ¾ cup fine cornmeal
• salt and freshly ground black pepper
• sunflower or vegetable oil, for frying

• 2 cornichons, coarsely grated
• 6 heaping tbsp good-quality mayonnaise, preferably homemade mayonnaise
• 1 tbsp white wine vinegar
• 1 tbsp capers, very finely chopped
• ½ finely grated lemon zest
• 1 heaping tbsp finely chopped dill

1. Cut the fish into ¾ in- (2 cm-) thick strips. Pat it dry with paper towels. Lay the flour, egg, and cornmeal out in three shallow bowls. Season the flour well.
2. Coat the fish sticks by first dusting them with the flour, then dipping them in the egg, then rolling them in the cornmeal, until they are well covered. Put them on a plate, cover with plastic wrap, and chill for 30 minutes. This helps the coating stick.
3. Meanwhile, make the tartar sauce. First, put the grated cornichons on a cutting board and chop again, finely, with a sharp knife. Mix the cornichons, mayonnaise, vinegar, capers, lemon zest, and dill, and season well. Cover and chill until needed.
4. Heat a large, deep-sided frying pan and add enough oil to cover the bottom. Fry the fish sticks for 2 minutes on each side, turning carefully, until golden and crisp all over. Set them on a plate lined with paper towels while you cook the rest. Serve with homemade chunky oven fries or Cajun-spiced potato wedges and the tartar sauce.