This is a tartar sauce recipe for white fish or something you could make for other seafood. Serves 2.
Ingredients
- 2 bream fillets, boneless and skinless (use any white fish)
- coarse cooking salt
- 1 tablespoon plain flour
- 2 tablespoons vegetable oil
Tartar Sauce
- 1/2 cup mayonnaise
- 1/2 teaspoon of lemon juice
- 1/4 teaspoon of worcestershire sauce
- 1 large gherkin finely chopped
- 1 tablespoon of capers, finely chopped
- 2 teaspoons of fresh parsley, finely chopped
Cooking Instructions
Remove skin from the fish fillets by placing fillets skin side down onto chopping board. Dip fingers into a little salt, this makes it easier to handle the fish. Hold skin at tail firmly. Using a sharp knife held at an angle, use a press and push action to carefully separate flesh from skin.
To make the tartar sauce. Place mayonnaise in a bowl. Add the gherkin, capers, parsley, lemon juice, and worcestershire sauce, mixing all the ingredients thoroughly together.
Dip fillets into flour so they are well coated. Heat oil in a large shallow heavy base frying pan . Cook the fish skinned side up over a medium heat, until the fillets are lightly browned underneath. Use egg slide to turn fillets over carefully. Continue to cook over a medium heat until the fish begins to flake easily when tested with a fork.
Serve the fish immediately with tartar sauce and fried potato slices (optional).
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