Photo: Chris Villano; Styling: Gerri Williams for James Reps 
Prep Time
10 Mins
Cook Time
12 Mins
Serves: 4

How to Make It

Step 1

Combine mayonnaise, relish and mustard in a small bowl.

Step 2

Sprinkle fish with salt. Place flour in a shallow bowl. Place eggs in another bowl. Combine cornmeal and paprika in a third bowl. Dip fillets in flour, then egg, then cornmeal, shaking off excess.

Step 3

Warm half of oil in a large nonstick skillet over medium-high heat. Cook fish, working in batches and adding more oil if necessary, turning once, until golden and firm, 2 to 3 minutes per side, depending on thickness. (Wipe out skillet between batches.) Serve with sauce.

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