Sole Fingers with Tartar Dip Recipe

Sole Fingers with Tartar Dip Recipe

  • 1 pound sole or flounder fillets, skinned
  • 3 tablespoons all-purpose flour
  • 1 extra large egg, beaten
  • 1 1/2 cups fresh fine white bread crumbs
  • 2 tablespoons sesame seeds
  • 1 tablespoon extra-virgin olive oil
  • Salt and fresh-ground pepper
  • Tartar Dip:
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 small gherkins, finely chopped
  • 1 tablespoon bottled capers, drained and chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh lemon juice
  1. Heat the oven to 425 degrees F. Using scissors or a sharp knife, cut the fish fillets across into 2 1/2-inch x 3/4-inch strips.
  2. Season the flour and spread on a plate. Put the egg on another plate, and mix the bread crumbs with the sesame seeds on a third plate. Toss the fish strips in the seasoned flour, shaking off any excess. Dip each strip into the egg and, finally, coat all over with the crumbs.
  3. Brush a large nonstick baking sheet with the olive oil and lay the fish strips on the sheet in one layer. Bake 5 minutes. Turn the strips over and bake until the fish fingers are crisp and pale golden, about 5 minutes longer.
  4. Meanwhile, make the tartar dip. Stir all the ingredients together, then spoon into 4 small bowls. Serve the fish fingers with the dip.