| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- One 26-ounce bag frozen fries or tater tots
- One 8-ounce container (1 cup) Greek yogurt
- About 2 tablespoons Dijon mustard
- 1 lemon
- About 3 tablespoons small capers, drained
- About 3 tablespoons pickle relish or chopped cornichons
- A handful fresh dill
- A handful fresh parsley
- A handful fresh chives
- 1 clove of garlic
- Salt and pepper
- About 3/4 cup AP flour
- About 1/4 cup cornstarch
- 1 tablespoon Old Bay Seasoning (a palm full)
- About 2 teaspoons granulated garlic (2/3 palm full)
- Salt and pepper
- 4 fillets lemon sole or tilapia
- 2 lemons
- 4 large eggs
- About 4 tablespoons whole milk or half-and-half
- 1 loaf white bread, unsliced
- Small head of iceberg lettuce
- 3 tablespoons olive oil or other neutral oil
- 3 tablespoons butter
- Malt vinegar, for serving
Instructions
- Gather ingredients.
- Heat oven to 425 degrees F.
- Arrange frozen fries or tots on parchment-lined baking sheet and cook 25 minutes to golden.
- For the sauce: In a bowl combine yogurt, mustard, zest and juice of lemon, capers and relish or chopped cornichons. Chop and add herbs and grate in a clove of garlic or chop and add, then stir and season with salt and pepper.
- For the fishwiches: In a shallow bowl or pan combine flour, cornstarch, Old Bay, granulated garlic, salt and pepper. Dress the fish with juice of a lemon.
- In a shallow dish or pan whisk together the eggs and milk or half-and-half.
- Cut bread into 1/2-inch slices and light- to medium-toast the slices.
- Shred lettuce.
- Heat the oil, 3 turns of the pan, in a large skillet over medium to medium-high heat, add butter. When butter foams, coat fish in flour, then shake off excess; dip in eggs and cook in pan to deeply golden on each side, 3 to 4 minutes. Drain on wire rack lined baking sheet. Cut remaining lemon into wedges.
- Serve fish on toast points open-faced or on whole slices as sandwiches piled up with lettuce and a lot of sauce, with lemon wedges on the side. Serve fries or tots alongside with vinegar to pass.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 850 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 46 g |
| Cholesterol | 291 mg |
| Sodium | 1380 mg |
Reviews
Super easy, full of flavor can’t really tell its tilapia very delicious.
Great recipe for fish. Everyone thought it was delicious. It was so easy. My favorite!!
it’s sounds good but do you have a recipe of tortilla chips tilipia
Delish!! This recipe was simple and so good! I used tilapia and store bought tartar sauce served on toast points and lettuce with fries family loved it. I asked my son how many stars, he loved it but said 4 stars I asked why 4 stars you really liked it, he said because it wasn’t a burger…..lol
Thanks Rachael another keeper!
Absolute hit at our house tonight. Hubby lived in MA for a while and knows his fish. I’m from the desert but I made this like a fried fish pro. Kudos on the yogurt-based tartar sauce, too. Perfect change from ho-hum tartar sauce.