To make the tartar sauce, whisk together the mayo, relish, lemon juice, mustard, season with salt and pepper. Taste and adjust accordingly. Cover and refrigerate.
Cut the fillets into finger sized pieces
On a plate add the flour
On another plate mix together the eggs, milk and season with salt
On a third plate add the breadcrumbs and herbes de Provence. mix thoroughly
roll the fingers in the flour then egg wash, then breadcrumbs
Heat oil in a large non stick pan til almost smoking
fry fingers 3 mins per side.
Serve with fries and tartar sauce