Baked Fish Fingers with Tartar Sauce

These Walleye Fingers are fresh and easy to make! These simple fish fingers are coated in breadcrumbs and then baked until golden.

Fish Fingers:
2 lbs walleye or firm white fish such as cod, halibut or tilapia
2 eggs
¾ cup unseasoned bread crumbs
¼ cup all-purpose flour, unbleached
1 tsp. lemon pepper
1 tsp. chili powder
1 tsp. garlic powder
1/8 tsp. sea salt
1/8 tsp. black pepper, freshly ground
cooking spray

Tartar Sauce:
½ cup mayonnaise
3 Tbsp. lemon juice, freshly squeezed
2 tsp. pickle juice (brine)
½-¾ cup kosher baby dill pickles
¼ tsp. garlic or onion powder
½ tsp. sugar
1 Tbsp. fresh dill, minced
sea salt
black pepper, freshly ground

To Serve:
lemon wedges

Preheat oven to 400°F.

Cut walleye fillets in half. Cut the halves into long strips and then cut the long strips into smaller strips. Make sure the strips are relatively the same thickness to ensure even cooking. (Make sure to remove bones if using fresh fish)!

Sprinkle the fish strips with salt and pepper.

Add 2 eggs into a small bowl and whisk.

Place breadcrumbs (can use Panko or cornmeal), flour, lemon pepper, chili powder, garlic powder, and a generous pinch of salt and pepper onto a plate or bowl. Stir together with fork.

Place each of the fish strips into the egg and then coat the strips in the breadcrumb mixture. Make sure each piece of fish is completely coated in the breadcrumb mixture.

Spray a sheet pan (or two) with cooking spray to prevent fish from sticking as it bakes.

Place the pan(s) in the oven and bake for 15-18 minutes. Cooking times may vary depending on the thickness of the fish fingers. The fish should be fully cooked through and the coating should be golden brown. Remove from oven when fully cooked.

Tartar Sauce:  Finely chop 4-5 baby kosher dill pickles (small to medium size). This should yield ½-¾ cup chopped pickles. Combine mayonnaise, fresh lemon juice, pickle juice, garlic powder, sugar, and a pinch of salt and pepper in a small bowl. Stir to completely combine with a fork or small whisk. Add the chopped pickles and minced dill to the bowl. Fold the pickles and dill into the dressing and stir until completely combined. 

Serve with Fish Fingers with tartar sauce and fresh lemon wedges.

Makes 8 servings.

Cook's Notes: This tartar sauce is a bit 'thinner' than normal. If you like a thicker sauce simply add more mayo and less lemon juice. Additional chopped pickles can be added for a chunkier consistency. Feel free to use sweet pickles or add more sugar for a sweeter flavour.