Crisp Coated Filets With Tarragon Tartar Sauce

Name: Crisp Coated Filets With Tarragon Tartar Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 cups water; 1/2 lemon, juiced; 1/4 teaspoon salt; 1 lb cod (halibut, sole, or other whitefish); 1/2 cup corn flake crumbs; 1/4 cup parmesan cheese, grated; 2 eggs, slightly beaten; 1/4 cup vegetable oil; lemon wedge (optional); parsley sprig (optional); 1/2 cup mayonnaise; 1/2 cup dill pickle, finely diced; 3 tablespoons onions, finely diced; 2 tablespoons parsley, chopped; 1/2 lemon, grated peel and juice; 3/4 teaspoon tarragon, dried crushed; 1/8 teaspoon pepper

Submitted by Cook4_6

"A Sunkist recipe from Plate Magazine"

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Ready In:: 30mins
Ingredients:: 17
Serves:: 4

ingredients

2 cups water
¹⁄₂ lemon, juiced
¹⁄₄ teaspoon salt
1 lb cod (halibut, sole, or other whitefish)
¹⁄₂ cup corn flake crumbs
¹⁄₄ cup parmesan cheese, grated
2 eggs, slightly beaten
¹⁄₄ cup vegetable oil
lemon wedge (optional)
parsley sprig (optional)
Tarragon Tartar
¹⁄₂ cup mayonnaise
¹⁄₂ cup dill pickle, finely diced
3 tablespoons onions, finely diced
2 tablespoons parsley, chopped
¹⁄₂ lemon, grated peel and juice
³⁄₄ teaspoon tarragon, dried crushed
¹⁄₈ teaspoon pepper

directions

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.
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.
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.
To make Tarragon Tartar Sauce, mix all ingredients and chill until use.
Note: More corn flake crumbs and Parmesan cheese may be needed depending on the number of filets per pound.

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RECIPE SUBMITTED BY

Cook4_6

United States

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.

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