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Nori “fish finger” tacos with tartar sauce

Crispy nori fish finger tacos with zingy, creamy tartar sauce.
Bright lime, capers, and a green nori sprinkle in every bite.
Golden crunch outside, tender fish inside, pure comfort.

dinner ⏱ 35 min 640 kcal / portion 58.0 g carbs / portion (estimated) eggfishglutenmilkmustardsesamesoy 🔗 Original source

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Nori “fish finger” tacos with tartar sauce
v5 · rb0e705f985 20260727Z1751 Nori Fish Taco 🎉 2 pieces spring onion 3 pieces lime black pepper to taste 300 ml vegetable oil 🔪 crush and mix garlic with ginger, spring onion, capers, cornichons, lime juice, nori sprinkle, and mayonnaise ⏳ mix in black pepper and refrigerate the tartar sauce 🌀 whisk plain flour, cornflour, baking powder, nori sprinkle, and black pepper into a batter and add cold water until thick and smooth 🍳 heat vegetable oil in a deep pan until hot 🍳 ⏱ 2 min coat sea bream fillets in batter and fry, flipping halfway through 🍳 ⏱ 2 min coat sea bass fillets in batter and fry, flipping halfway through 🔪 drain fried fish fingers on paper towel 🍽 sprinkle flaky sea salt over fish fingers 🍽 serve fish fingers with tortillas, tartar sauce, lime wedges, coriander leaves, pickled sushi ginger, and extra nori 🔪 slice limes into wedges for serving 🔪 finely slice spring onions for tartar sauce 🔪 drain and chop capers and cornichons for tartar sauce 🔪 drain and halve sea bream or sea bass fillets lengthwise and remove bones; include the chosen fish fingers in the tacos assembly 1 piece garlic 1 piece ginger 200 g mayonnaise 60 g plain flour 2 tbsp cornflour ½ tsp baking powder 20 g capers 20 g cornichon 73.9 ml green nori sprinkle 20 g fresh coriander leaf 8 pieces mini flour tortilla pickled sushi ginger to taste 4 pieces sea bream 4 pieces sea bass garlic, ginger, mayonnaise plain flour, cornflour, baking powder capers, cornichon green nori sprinkle, fresh coriander leaf, mini flour tortilla, pickled sushi ginger sea bream, sea bass
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Preparation steps

  1. crush and mix garlic with ginger, spring onion, capers, cornichons, lime juice, nori sprinkle, and mayonnaise
  2. mix in black pepper and refrigerate the tartar sauce
  3. whisk plain flour, cornflour, baking powder, nori sprinkle, and black pepper into a batter and add cold water until thick and smooth
  4. heat vegetable oil in a deep pan until hot
  5. coat sea bream fillets in batter and fry for 2 minutes, flipping halfway through
  6. coat sea bass fillets in batter and fry for 2 minutes, flipping halfway through
  7. drain fried fish fingers on paper towel
  8. sprinkle flaky sea salt over fish fingers
  9. serve fish fingers with tortillas, tartar sauce, lime wedges, coriander leaves, pickled sushi ginger, and extra nori
  10. slice limes into wedges for serving
  11. finely slice spring onions for tartar sauce
  12. drain and chop capers and cornichons for tartar sauce
  13. drain and halve sea bream or sea bass fillets lengthwise and remove bones; include the chosen fish fingers in the tacos assembly

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