A dusting of flour, a little oil, and a hot skillet create a golden crust on these fillets. A dollop of tartar sauce offers the finishing touch. Keep this tartar sauce in the fridge to add flavor to fish and sandwiches.
1/4 cup reduced-fat mayonnaise (such as Hellmann's)
Combine first 11 ingredients in a small bowl; cover and chill until ready to serve.
Combine flour and next 3 ingredients in a shallow dish. Dredge fillets in flour mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve fish with tartar sauce. Garnish with fresh chives and lemon slices, if desired.
Note: Substitute baby dill pickles for the cornichons, if desired.
Oxmoor House Healthy Eating Collection
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