Nori “fish finger” tacos with tartar sauce

dinner · ⏱ 35 min · 4 portions · 58.0 g carbs / portion · allergens: egg, fish, gluten, milk, mustard, sesame, soy

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
http://flowcooking.food/en-us/recipe/466/nori-fish-finger-tacos-with-tartar-sauce/