Cornflake Crusted Fish Wdilled Tartar Sauce Recipes

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FRIED FISH WITH DILL TARTAR SAUCE

"It's a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me," says Kardea.

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Fried Fish with Dill Tartar Sauce image

Steps:

  • Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
  • Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
  • Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
  • Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
  • Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
  • Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.

1 cup mayonnaise (preferably Duke's)
2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly ground pepper
6 whiting fillets
Kosher salt and freshly ground pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Vegetable oil, for frying
1 lemon, cut into wedges

CORNFLAKE CRUSTED FISH W/DILLED TARTAR SAUCE

This recipe was in the Indianapolis Star last week and for once I thought a fish dish actually looked good, as I am not a big fish lover. I think the crust makes all the difference. Hope you will like it! Photo: www.yumsugar.com

Provided by Ellen Bales

Categories     Fish

Time 30m

Number Of Ingredients 9



CORNFLAKE CRUSTED FISH W/DILLED TARTAR SAUCE image

Steps:

  • 1. In a small bowl, mix mayonnaise, onion and pickle relish. Cover and refrigerate.
  • 2. Meanwhile, add flour to a small dish. In another shallow dish, beat egg and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely.
  • 3. In a 10-inch skillet, heat oil over medium heat until hot. Cook fish in oil 6 to 8 minutes, turning once, until well browned and fish flakes easily with a fork. Sprinkle with sea salt before serving.
  • 4. Serve with chilled tartar sauce. Recipe may be doubled or tripled for more servings.

1/4 c fat-free mayonnaise
2 tsp finely chopped onion
1 Tbsp dill pickle relish
1/4 c all purpose flour
1 egg - or - 2 egg whites
1 Tbsp water
1 1/2 c cornflakes cereal, crushed (3/4 cup)
3/4 lb cod fillets, cut into 2 serving pieces
2 Tbsp canola oil

CORN CEREAL CRUSTED FRIED FISH

Corn cereal is slightly sweet and extra crunchy, which holds up well to the walleye-a mild flaky whitefish common in the upper Midwest-though feel free to sub out any mild flaky whitefish. The smokiness and tanginess of the tartar sauce balances all the flavors out.

Provided by Molly Yeh

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16



Corn Cereal Crusted Fried Fish image

Steps:

  • For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.)
  • For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt.
  • Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly.
  • Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.

1/2 cup (120 grams) mayonnaise
1/3 cup (65 grams) Greek yogurt
2 tablespoons (56 grams) sweet pickle relish
1 tablespoon grainy mustard
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Pinch ground cayenne
5 cups (140 grams) corn cereal flakes
1 teaspoon paprika
1 cup (125 grams) all-purpose flour, for dredging
2 large eggs
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/4 pounds walleye fillets, cut into 8 to 12 pieces (about 4 fillets; depending on size)
Neutral oil, as needed
Lemon wedges, for serving

FISH FILLETS WITH HERBED TARTAR SAUCE

Turn the catch of the day into a tasty entrée for four in only 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7



Fish Fillets with Herbed Tartar Sauce image

Steps:

  • In shallow dish or pie plate, beat egg with wire whisk. In another shallow dish or pie plate, place bread crumbs.
  • In 12-inch skillet, heat oil over medium heat. Dip fish into egg, then coat with bread crumbs; place in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides and fish flakes easily with fork.
  • In small bowl, mix tartar sauce, tomato and basil; serve with fish.

Nutrition Facts : Calories 370, Carbohydrate 12 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g

1 egg
1/2 cup Progresso™ Italian style bread crumbs
3 tablespoons olive oil
1 lb mild-flavored fish fillets (about 1/2 inch thick), cut into 4 serving pieces
1/3 cup tartar sauce
1/4 cup chopped tomato
1/2 teaspoon dried basil leaves

CRISPY BAKED FISH WITH TARTAR SAUCE

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11



Crispy Baked Fish With Tartar Sauce image

Steps:

  • Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
  • In a small bowl, stir together the panko and olive oil; season with salt and pepper.
  • Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
  • Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
  • Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
  • When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE

Categories     Milk/Cream     Egg     Fish     Fry     Quick & Easy     Mayonnaise     Cornmeal     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19



Cornmeal-Crusted Flounder with Tartar Sauce image

Steps:

  • Make tartar sauce:
  • Pulse all sauce ingredients in a blender until parsley is finely chopped.
  • Cook fish:
  • Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
  • Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

For tartar sauce
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped shallot
1 tablespoon sweet relish
2 teaspoons fresh lemon juice
1 teaspoon whole-grain or coarse-grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
For fish
1 cup yellow cornmeal (not coarse)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
3/4 cup all-purpose flour
2 large eggs
1/4 cup milk
4 (5-oz) flounder fillets
3/4 cup vegetable oil

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