Fish sticks & tartar sauce

Makes 12

Tartar sauce

1/2 cup mayonnaise

1 tablespoon minced cornichons (gherkin pickles) 1 tablespoon chopped capers

1 teaspoon champagne vinegar

1 teaspoon freshly squeezed lemon juice 1 teaspoon coarse-grain mustard

1 teaspoon chopped fresh flat-leaf parsley

1/8 teaspoon freshly ground black pepper

Fish sticks

1 pound haddock or cod fillets

4 ounces plantain chips

Fine sea salt and freshly ground black pepper 2 egg whites, beaten until frothy

2 teaspoons Dijon mustard

Preheat the oven to 450 F.

To make the tartar sauce, in a small bowl, mix together the mayonnaise, cornichons, capers, vinegar, lemon juice, mustard, parsley, and pepper. Place in the refrigerator to chill while you make the fish sticks, or up to three days.

To make the fish sticks, meanwhile, cut the haddock into 3-by-1/2-inch strips. Place a wire rack on top of a clean kitchen towel and brush the rack lightly with avocado oil.

In a food processor, or using a mortar and pestle, pulse the plantain chips a few times until they resemble coarse sand. Pour the ground chips into a shallow bowl and combine with

1/2 teaspoon salt and 1/4 teaspoon pepper. In a separate bowl, whisk together the egg whites and mustard.

Pat the fish dry with paper towels and season generously with 3/4 teaspoon sea salt and 1/4 teaspoon pepper. One at a time, dip the fish strips into the egg mixture and shake gently, allowing any excess to drip back into the bowl, then dip the fish into the plantain chip mixture, turning to coat each strip and shaking off any excess. Place the fish strips on the prepared wire rack.

Position the rack with the fish sticks on a baking sheet and place in the oven. Bake the fish for 10 to 12 minutes, until the fish is crisp and cooked through. Serve the fish sticks immediately with the tartar sauce on the side. Combine with french fries for a delicious meal.