Lisa Atwood, Rebecca Courchesne, Rick Field

Fried Fish Fillets with Tartar Sauce

Name: Fried Fish Fillets with Tartar Sauce
Yield: Serves 4–6
Ingredients: 1 cup (8 fl oz/250 ml) mayonnaise; 1 cup (8 fl oz/250 ml) milk; Salt and ground pepper; Salt and ground pepper; 2 Tbsp vinegar from Cornichons (facing page); 2 Tbsp vinegar from Cornichons (facing page); 3 Tbsp minced Cornichons (facing page); 2 Tbsp minced shallots; 1 Tbsp Dijon mustard (purchased); Peanut or corn oil for deep-frying; Lemon wedges for serving (optional); 1½ lb (750 g) firm white fish fillets, cut into strips 2 inches (5 cm) long and 1 inch (2.5 cm) wide; Peanut or corn oil for deep-frying; 1 egg, lightly beaten; 1 cup (5 oz/155 g) all-purpose (plain) flour

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Shallots and delicately minced cornichons make a delectable tartar sauce. The English have long paired vinegar with fried foods, and this tart, creamy sauce complements fried fish fillets. Use lean, firm-fleshed fish such as sole or cod; serve with French fries and lemon wedges.

Ingredients

For the Tartar Sauce

1 cup (8 fl oz/250 ml) mayonnaise
1

Fish course
Pescatarian

Method

To make the tartar sauce, in a bowl, combine the mayonnaise, mustard, shallots, cornichons, and vinegar. Whisk to mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.

In a bowl, whisk together the milk and egg until blended. Spread the flour on a plate and season with salt and pepper.

Dip each fish strip in the egg mixture and then into the seasoned