BREADED FISH WITH TARTARE SAUCE
Make and share this Breaded Fish with Tartare Sauce recipe from Food.com.
Provided by Kevin100 Brown
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 230degrees/450 F/gas 8.
- Grease a shallow ovenproof baking dish.
- Combine the breadcrumbs, oregano and cayenne pepper on a plate and blend together.
- Mix the milk with the salt in a bowl, stirring well to dissolve the salt.
- Dip the pieces of cod fillet in the milk, then transfer to the plate and coat with the bread-crumb mixture.
- Arrange the coated fish in the prepared baking dish, in a single layer.
- Drizzle the melted butter or margarine over the fish.
- Bake in the preheated oven for 10-15 minutes, until the fish flakes easily when tested with a fork.
Nutrition Facts : Calories 299.5, Fat 12.2, SaturatedFat 6.9, Cholesterol 102.5, Sodium 1432.6, Carbohydrate 12.1, Fiber 0.7, Sugar 0.8, Protein 33.9
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
SCAMPI WITH TARTARE SAUCE
Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- To prepare the langoustines, pull off the head and pincers. Lay the tail flat on a chopping board and use a sharp pair of scissors to cut a line straight down the back of the shell. Carefully peel the langoustine, score down the back, then remove the grit sac.
- Get the oil heating in a large saucepan or wok - you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.
- Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.
- To test if the oil is hot enough, put a drop of batter into the pan - it should crisp and brown within 30 secs. Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking - this will give you a really crispy coating. Cook them in batches, making sure you don't overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper. Sprinkle the scampi with salt and serve with the tartare sauce, lemon wedges and chips.
Nutrition Facts : Calories 991 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 116 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.5 milligram of sodium
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