Description

This is a tartar sauce recipe for white fish or something you could make for other seafood. Serves 2.

Ingredients

• 2 bream fillets, boneless and skinless (use any white fish)
• coarse cooking salt
• 1 tablespoon plain flour
• 2 tablespoons vegetable oil
• Tartar Sauce
• 1/2 cup mayonnaise
• 1/2 teaspoon of lemon juice
• 1/4 teaspoon of worcestershire sauce
• 1 large gherkin finely chopped
• 1 tablespoon of capers, finely chopped
• 2 teaspoons of fresh parsley, finely chopped

Steps

1. Remove skin from the fish fillets by placing fillets skin side down onto chopping board. Dip fingers into a little salt, this makes it easier to handle the fish. Hold skin at tail firmly. Using a sharp knife held at an angle, use a press and push action to carefully separate flesh from skin.
2. To make the tartar sauce. Place mayonnaise in a bowl. Add the gherkin, capers, parsley, lemon juice, and worcestershire sauce, mixing all the ingredients thoroughly together.
3. Dip fillets into flour so they are well coated. Heat oil in a large shallow heavy base frying pan . Cook the fish skinned side up over a medium heat, until the fillets are lightly browned underneath. Use egg slide to turn fillets over carefully. Continue to cook over a medium heat until the fish begins to flake easily when tested with a fork.