Sole Fish Fingers with Smoked Eel Tartare Sauce Recipe

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Cut the sole fish fillets into long, finger-like pieces.

In a shallow dish, mix the breadcrumbs, salt, and black pepper.

Dip each fish finger into the flour, then into the beaten eggs, and finally coat it with breadcrumbs mixture.

Heat the vegetable oil in a large skillet over medium heat.

Fry the fish fingers until golden brown and crispy, about 3-4 minutes per side.

Transfer the fried fish fingers to the prepared baking sheet and bake in the preheated oven for 5 minutes to ensure they are cooked through.

In a small bowl, mix together mayonnaise, smoked eel, capers, cornichons, dill, lemon juice, salt, and pepper to make the tartare sauce.

Serve the sole fish fingers hot with the smoked eel tartare sauce on the side.