Ingredients
- Vegetable oil, for frying
- 1 pound whiting fillets
- Salt and freshly ground black pepper
- 1 cup corn flour
- 1 cup all-purpose flour
- 2 eggs, beaten with 2 tablespoons milk
- 2 lemons, halved
- Tartar Sauce, recipe follows
- Fresh parsley, for garnish
Directions
Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
Tartar Sauce:
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt
Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
Yield: about 1 1/2 cups
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By lindamc211
Portland, OR
on September 09, 2011
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First, I can not follow a recipe unless I am baking. With that said, this is a good basic breading to start with. However, I did add cayenne, garlic, smoked paprika, salt and pepper to the dredge. This fried up to a beautiful golden brown being very moist on the inside and crunchy on the outside. Also, I did not make the tartar sauce, just bought from the store. My family loved, loved, loved the fish. I will be making this again with a little more added cayenne.
By thurmanator_7157520
Elk Ridge, UT
on January 31, 2011
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The hardest part of frying foods is the crust. It has come to my attention that it is very difficult to find a good crust recipe with that in mind. My challenge to the Food Network is to discover a real gem in this area. This recipe definatly lacks in the taste buds. The tarter sauce is a 5 in my book and it took a ton of it to make the crust taste any good. Panko may be a better choice.
By ljacksonmcdowel...
Atlanta, GA
on April 18, 2010
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I tried the tartar sauce when I made my own recipe for fried flounder, and now I am looking the recipe to make it again. It was so good, bar-none the best tasting tartar sauce I've ever had.
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