- 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
- 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.
- 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.
- 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.
- Meanwhile, make the tartar dip. Stir all the ingredients together, then spoon into 4 small bowls. Serve the fish fingers with the dip.