Crispy Fish Fillets with Tartar Sauce
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Crispy Fish Fillets with Tartar Sauce
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 437 |
| pro | 32 g |
| total fat | 24 g |
| sat. fat | 5 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 132 mg |
| sodium | 660 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 18 |
| vit A | 5 |
| vit C | 2 |
| folate | 23 |
Japanese panko bread crumbs make an ultra-light and crunchy crust.
Ingredients
Preparation
Spread oil on rimmed baking sheet; heat in 450°F (230°C) oven for 5 minutes.
Meanwhile, in shallow dish, whisk together egg, 1 tbsp (15 mL) water and mustard. In second shallow dish, combine bread crumbs, salt and pepper. Dip fish into egg mixture then into bread crumb mixture, turning to coat. Place on hot baking sheet; bake, turning once, until golden and fish flakes easily when tested, about 20 minutes.
Tartar Sauce: Meanwhile, in bowl, combine mayonnaise, relish, capers and pepper. Serve with fish.
More Fish Recipes:
Meanwhile, in shallow dish, whisk together egg, 1 tbsp (15 mL) water and mustard. In second shallow dish, combine bread crumbs, salt and pepper. Dip fish into egg mixture then into bread crumb mixture, turning to coat. Place on hot baking sheet; bake, turning once, until golden and fish flakes easily when tested, about 20 minutes.
Tartar Sauce: Meanwhile, in bowl, combine mayonnaise, relish, capers and pepper. Serve with fish.
More Fish Recipes:
Additional information : Tip: Panko are coarse Japanese bread crumbs used for coating; they become a crunchy crust when cooked. They are available in Asian markets and most supermarkets.
Source : Canadian Living Magazine: March 2009; Best Recipes Ever, weekdays at 3pm on CBC TV
- Keywords : Main Course; Vegetarian; Bake; Tilapia; Mayonnaise; Dijon mustard;
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