Fried fish with salad and homemade tartare

If you love fish and chips, you’ll love this homemade tartare sauce, bursting with flavour from the finely chopped pickles, capers and fresh herbs. Bonus – it also includes a cheat’s method for crumbing fish by using mayo instead of the typical crumbing method of using plain flour and beaten egg to save on washing up!

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Pan Fried Perfection

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 cups panko breadcrumbs
• 1 tbsp Italian seasoning
• Salt, to season
• 1 tbsp finely chopped flat-leaf parsley, plus extra to serve
• 4 firm white fish fillets (skin-off)
• 1 cup whole egg mayonnaise
• Vegetable oil, for frying
• Lemon wedges, green salad, to serve

For the homemade tartare

• ½ cup whole egg mayonnaise
• 1 small dill pickle, finely chopped
• 1 tbsp lemon juice, to taste
• 1 tbsp baby capers, finely chopped
• 1 tbsp finely chopped dill leaves or flat-leaf parsley
• ½ tsp Worcestershire sauce
• ½ tsp Dijon mustard
• Salt and black pepper

Instructions

1. To make the homemade tartare sauce, combine the ingredients in a medium bowl and season to taste, adding more lemon juice, Worcestershire sauce, salt and pepper as you prefer.
   
2. To crumb the fish, combine the panko breadcrumbs, Italian seasoning, a generous pinch of salt and the parsley on a large plate and set aside. Cut each fish fillet into 2-3 pieces and brush thickly with the mayonnaise, then press into the crumbs, coating all sides of the fish.
   
3. Heat enough oil to coat the base of a large frying pan, then in batches, pan-fry the fish, turning occasionally, until golden on all sides and cooked through. Repeat with the remaining fish. Keep warm.
   
4. Divide the fried fish between plates and serve with a dollop of the tartare sauce, lemon wedges and a green salad on the side. Sprinkle with a little extra parsley.

Note

• Flathead or snapper are great fish fillets to use for this recipe! Japanese Kewpie mayonnaise can also be used in place of the whole egg mayonnaise.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pan Fried Perfection

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G