POLOKWANE – What is a fish dish without tartare sauce?
Tartare sauce is a mayonnaise or aioli-based sauce, typically of a rough consistency. It is often used as a condiment with seafood dishes.
What’s for Dinner also suggests foregoing crumbing and frying the fish fillets and rather rubbing them lightly in oil, seasoning to taste and grilling in the oven until cooked through.
Ingredients
- 10ml baby gherkins, finely chopped
- 10ml capers (if using capers in vinegar, rinse them well and pat dry)
- 200ml traditional mayonnaise
- lemon wedges (for garnish)
- 400g fish fillets
- 3 eggs, lightly beaten
- 50g plain flour
- 100g breadcrumbs
- 15ml KNORR Creamy Garlic and Herb Potato Bake
- sunflower oil (for frying)
- 15ml red onion, finely chopped
- 5ml parsley, finely chopped
Method
- Heat the oil in a deep frying pan until hot.
- Mix the KNORR Garlic & Herb Potato Bake and breadcrumbs together and place into a bowl. Place the flour in another bowl.
- To make the egg wash take a bowl and beat the eggs lightly with a fork.
- Dust the fish in the flour and dust off the excess between your hands. Dip them into the bowl of egg wash and then into the breadcrumbs. Now place them on a plate until you’re ready to cook.
- Add them to the hot oil and cook for about 2-3 minutes, turning constantly until golden brown.
- Remove the fish and place on kitchen paper to drain off excess oil.
- In the meantime prepare the tartare sauce – simply mix together the mayonnaise, capers, baby gherkins, red onion and parsley until well combined.
- Serve fish with tartare sauce and garnish with lemon wedges and fresh herbs.
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