Tartar Saucy Fish Jeanettes Fish
Dive into the delightful crunch and creamy tang of Tartar Saucy Fish Jeanettes Fish—a recipe that brings gourmet flavor to your table with ease. Perfectly golden, crispy white fish fillets (choose cod, haddock, or tilapia) are coated with a seasoned panko crust and pan-fried to perfection. The star of this dish is the homemade tartar sauce, a zesty blend of mayonnaise, chopped dill pickles, capers, fresh parsley, lemon juice, and Dijon mustard, delivering the ultimate balance of freshness and zing. Ready in just 35 minutes, this quick and satisfying recipe is perfect for weeknight dinners or casual gatherings. Serve your fish fillets with a dollop of tartar sauce, a sprinkle of parsley, and a splash of lemon for a seafood dish that's as easy as it is elegant.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, haddock, or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 1 cup vegetable oil
- 0.5 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon garlic powder
Instructions
Start by preparing the tartar sauce. In a small mixing bowl, combine mayonnaise, chopped dill pickles, capers, parsley, lemon juice, Dijon mustard, and garlic powder. Stir well, cover the bowl, and refrigerate until ready to serve.
Rinse the fish fillets under cold water and pat them dry with paper towels. Set them aside.
Prepare the dredging stations. In the first shallow dish, combine flour, salt, black pepper, and paprika. In a second dish, beat the eggs. In a third dish, add the panko breadcrumbs.
Coat each fish fillet in the flour mixture, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs, pressing gently to ensure the breadcrumbs stick well.
Heat vegetable oil in a large skillet over medium-high heat. Use enough oil to cover the bottom of the pan generously.
Once the oil is hot, carefully lay the breaded fish fillets into the skillet (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through.
Transfer cooked fillets to a plate lined with paper towels to remove excess oil.
Serve the crispy fish fillets hot with a generous dollop of tartar sauce on the side. Garnish with extra lemon wedges or parsley if desired.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
