Tested till perfect Pan-Fried Fish with Tartar Sauce

Pan-Fried Fish with Tartar Sauce

Pickerel and perch are lean, finely flaked fish that are perfect for frying – especially by the lakeside when freshly caught.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/3 cup 1/3cupmilk
  • 1/2 cup 1/2cupall-purpose flour
  • 2 tbsp 2tbspchopped fresh parsley
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1-1/2 lb 1-1/2lbfish filletfish fillets, (such as pickerel or perch)
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspextra virgin olive oil
  • 4 4lemon wedges

Tartar Sauce:

  • 1/2 cup 1/2cuplight mayonnaise
  • 1/4 cup 1/4cupminced bread and butter pickles
  • 3 tbsp 3tbspBalkan-style plain yogurt
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 tbsp 1tbspcapercapers, drained, rinsed and chopped
  • 2 tsp 2tspDijon mustard
  • 1 tsp 1tspwhite wine vinegar
  • 1 dash 1dashhot pepper sauce
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Preparation

Tartar Sauce: In bowl, combine mayonnaise, pickles, yogurt, parsley, capers, mustard, vinegar and hot pepper sauce. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Pour milk into shallow dish. In separate shallow dish, whisk together flour, parsley, salt and pepper. One at a time, dip fillets into milk, letting excess drip back into dish. Dredge in flour mixture, gently shaking off any excess.

In skillet, heat half each of the butter and oil over medium-high heat; fry fillets, in batches, turning once and adding more oil and butter as needed, until fish flakes easily when tested, 6 to 8 minutes. Serve with tartar sauce and lemon wedges.

Nutritional Information Per serving: about

cal 403 pro 36g total fat 20g sat. fat 5g
carb 19g fibre 1g chol 168mg sodium 780mg

% RDI:

calcium 22 iron 24 vit A 11 vit C 12
folate 22
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