Monday, February 27, 2012

Oven-Fried Fish with Tartar Sauce

You can make the tartar sauce and bread crumbs ahead. And should, in fact. Makes prep easier. I've also modified the flour and bread quantity because the original amounts weren't quite enough for our fish. This recipe makes enough for 3 servings. When we made it the first time, we served it with brussel sprouts, which should be started at least a half an hour before you start the fish, and which will lengthen the cooking time of the fish if you cook them together.

ATK says halibut is best because it's a fairly dry fish (and won't make the crust soggy).


Tartar Sauce

1/3 C mayo (can be light)
1 T minced sweet pickles
1 t sweet pickle juice
1 t drained capers, rinsed and minced
1 t fresh lemon juice
1/2 t minced shallot
1/4 t Worcestershire sauce
salt and pepper


2 slices high-quality white sandwich bread
1/2 C unbleached all-purpose flour
1 large egg white
2 t Dijon mustard
1 t minced fresh parsley
pinch cayenne pepper
pinch salt
pinch pepper
2 (6 ounce) skinless halibut fillets, 1" to 1.5" thick, each cut into thirds


Tartar Sauce

All the ingredients can be combined into a small bowl as you prepare them. Refrigerate.

Bread crumbs

Adjust oven rack to middle position and heat oven to 400 degrees. Tear the bread and put into food processor. Pulse several times to coarse crumbs. Bake bread crumbs on rimmed baking sheet, stirring occasionally, until golden, 8 to 10 minutes. If not storing for later, place in shallow dish for dredging.


Heat oven to 450. Put a wire rack on a baking sheet and lightly spray with vegetable oil.

Combine 2 T tartar sauce, egg white, 2 T flour, 2 t Dijon mustard, 1 t minced fresh parsley and a pinch of cayenne. Please in shallow dish for dredging.

Season remaining flour with a pinch each of salt and pepper.

Cut halibut fillets into about thirds (2 oz each) to make stick-like fillets. Dredge each first in flour, then coat all but the bottom in the "glue", then in the bread crumbs, pressing each fillet to get the bread crumbs to stick. Place on the wire rack and lightly spray the fish with more spray oil.

Bake for 6-10 minutes, until each fillet reaches 135 degrees.


No comments: