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Pan Fried Fish With Tartar Sauce Recipe
|White fish fillets||2|
|Coarse salt||To Taste (Cooking Type)|
|Plain flour||1 Tablespoon|
|For tartare sauce|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Gherkin||1 Large, finely chopped|
|Drained capers||1 Tablespoon, chopped|
|Chopped fresh parsley||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1385 Calories from Fat 1104
% Daily Value*
Total Fat 123 g189.9%
Saturated Fat 11.8 g59.2%
Trans Fat 0 g
Cholesterol 277 mg
Sodium 1679.5 mg70%
Total Carbohydrates 15 g5%
Dietary Fiber 1.1 g4.5%
Sugars 0.7 g
Protein 55 g109.5%
Vitamin A 18.3% Vitamin C 25.8%
Calcium 22.8% Iron 4.9%
*Based on a 2000 Calorie diet
Remove skin from fillets by placing fillets skin-side-down onto chopping board.
Dip fingers into a little salt; this makes it easier for you to hold and handle the fish.
Hold skin at tail firmly.
Using sharp knife held at an angle, use a "press and push" action carefully to separate flesh from skin.
Dust fillets lightly with flour.
Heat oil in large, shallow, heavy-based frying pan, place fillets skinned-side-up in the hot oil.
Cook over medium heat until fillets are lightly browned underneath.
Use egg slide to turn fillets over carefully, continue to cook over medium heat until fish flakes easily when tested with a fork.
Serve immediately with tartare sauce.