Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
11 mins
cook:
18 mins
total:
29 mins
Yield:
4 servings (serving size: 1 fillet and 1 tablespoon tartar sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 11 ingredients in a small bowl; cover and chill until ready to serve.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

319 calories; fat 10.9g; saturated fat 2g; protein 35.8g; carbohydrates 17.2g; cholesterol 152mg; iron 3.4mg; sodium 841mg; calories from fat 32%; fiber 1.4g; calcium 242mg.
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