FRIED FISH WITH TARTAR SAUCE RECIPES

Steps:

• Cut each fillet into 3 pieces and dry on paper towels.
• Heat the fat until the end of a wooden spoon bubbles, about 375*.
• Mix flour with salt and pepper in a flat dish.
• Mix egg and water in a bowl.
• Dredge cod pieces on all sides and shake off excess flour.
• Dip dredged pieces into egg wash and shake off excess egg.
• Dip into flour once again and shake off excess flour.
• Fry in hot fat until the pieces are nicely browned.Don't crowd the pan. Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.
• Drain on paper towels and serve with a lemon wedge, Recipe #406770 and fries.

Steps:

• 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. 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. 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. Serve the fish immediately with tartar sauce and fried potato slices (optional).