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Crisp Coated Filets With Tarragon Tartar Sauce

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“A Sunkist recipe from Plate Magazine”

Ingredients Nutrition


  1. In a large shallow dish, combine the ice water, lemon juice, and salt. Add the filets; let stand 5 minutes. Drain and pat dry with paper toweling.
  2. In a shallow dish, combine the corn flake crumbs and Parmesan cheese. Dip filets into beaten eggs and then into crumb mixture. Dip and coat again. Let stand a few minutes for coating to set.
  3. In a large skillet, heat the oil and sauté the filets for 3 to 4 minutes on each side until lightly browned and fish flakes easily with a fork. Garnish with lemon wedges and parsley sprigs. Serve with Tarragon Tartar Sauce.
  4. To make Tarragon Tartar Sauce, mix all ingredients and chill until use.
  5. Note: More corn flake crumbs and Parmesan cheese may be needed depending on the number of filets per pound.

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