Delish fish sticks with tartar sauce from Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson

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Notes about this recipe

  • Yildiz100 on December 29, 2017

    I wasn't wild about the flavor of the miso and soy that the fish is coated in before the egg, flour, and panko. It had a mild, odd fragrance after cooking and merging with the rest of the coating and there were bits that were extremely salty. That said, the the coating was very nice texture wise and I wonder if it would be the same without the miso and soy layer. The tartar sauce is very thin from the addition of the lemon, so the cornichons and capers just sink, so if you want to eat those, you have to spoon the sauce on to your fish. Dipping won't do. That said, it was a very tasty. Lighter and fresher than tartar usually is.

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