Fish and Chips with Tartar Sauce
Main courses Western Intermediate
September 20, 2016
- Prep: 20 mins
- Cook: 50 mins
- Yields: Serves 2
- Difficulty: Intermediate
Directions
Fish Fry:
1Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
2Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
3In a shallow bowl, combine flour, ranch dressing mix, and salt.
4Coat fish with seasoned flour mixture then shake off excess flour.
5Dip in eggs and roll in crushed cereal. Continue with remaining fillets.
6Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
7Serve with tartar sauce
Tartar Sauce:
1In a small dish, strain relish and discard juices.
2In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice.
3Stir thoroughly.
4Add salt and pepper to taste.
5Serve with fried seabass.
Suggested brands from Annam Gourmet Market
- Heritage Pure Vegetable Oil (1L)
- seabass fillets
- eggs
- BOBS RED MILL Farina Whole Wheat Cereal (680g)
- Maurel Mayonnaise Sauce
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