Name: Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar
Yield: 2
Ingredients: 2 tbsp. Hellmann's mayonnaise -; 1 tbsp. chopped dill -; Juice of 1/2 lemon -; 1 tsp. Colman's dry mustard -; 1 tsp. capers -; 1 medium gherkin -; Freshly ground black pepper -; 7 oz. cod fillet -; Small pile of flour -; 1 egg -; 3/4 c. Quaker Oats -; 1/2 c. Kellogg's cornflakes -; Oil -

Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar

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Ingredients for - Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar

1. 2 tbsp. Hellmann's mayonnaise -

2. 1 tbsp. chopped dill -

3. Juice of 1/2 lemon -

4. 1 tsp. Colman's dry mustard -

5. 1 tsp. capers -

6. 1 medium gherkin -

7. Freshly ground black pepper -

8. 7 oz. cod fillet -

9. Small pile of flour -

10. 1 egg -

11. 3/4 c. Quaker Oats -

12. 1/2 c. Kellogg's cornflakes -

13. Oil -

How to cook deliciously - Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar

1. Stage

First, make the sauce: Simply place all the ingredients in a bowl and mix well.

2. Stage

To make the fish sticks, lightly coat the cod strips in the flour. Make sure that when you do this the fillets are not too wet. Pat them dry with a paper towel first if necessary.

3. Stage

Combine the oats and crunched-up cornflakes in a shallow bowl. Dip a strip of fish in the egg so that it is coated, then dip it into the oat and cornflake mixture and roll it around until it is covered. Repeat with the rest of the fish strips.

4. Stage

Deep-fry the fish fingers in moderately hot oil (350 degrees F) for 5–6 minutes, or until golden brown. Don't crowd the pan — cook in batches if necessary.

5. Stage

Serve the fish with the tartar sauce.