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.
Oxmoor House JANUARY 2006
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.
Go to full version of