Name: Fishwiches and Yogurt Tartar Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: One 26-ounce bag frozen fries or tater tots; One 8-ounce container (1 cup) Greek yogurt; About 2 tablespoons Dijon mustard; 1 lemon; About 3 tablespoons small capers, drained; About 3 tablespoons pickle relish or chopped cornichons; A handful fresh dill; A handful fresh parsley; A handful fresh chives; 1 clove of garlic; Salt and pepper; About 3/4 cup AP flour; About 1/4 cup cornstarch; 1 tablespoon Old Bay Seasoning (a palm full); About 2 teaspoons granulated garlic (2/3 palm full); Salt and pepper; 4 fillets lemon sole or tilapia; 2 lemons; 4 large eggs; About 4 tablespoons whole milk or half-and-half; 1 loaf white bread, unsliced; Small head of iceberg lettuce; 3 tablespoons olive oil or other neutral oil; 3 tablespoons butter; Malt vinegar, for serving

Directions

Gather ingredients.
Heat oven to 425 degrees F.
Arrange frozen fries or tots on parchment-lined baking sheet and cook 25 minutes to golden.
For the sauce: In a bowl combine yogurt, mustard, zest and juice of lemon, capers and relish or chopped cornichons. Chop and add herbs and grate in a clove of garlic or chop and add, then stir and season with salt and pepper.
For the fishwiches: In a shallow bowl or pan combine flour, cornstarch, Old Bay, granulated garlic, salt and pepper. Dress the fish with juice of a lemon.
In a shallow dish or pan whisk together the eggs and milk or half-and-half.
Cut bread into 1/2-inch slices and light- to medium-toast the slices.
Shred lettuce.
Heat the oil, 3 turns of the pan, in a large skillet over medium to medium-high heat, add butter. When butter foams, coat fish in flour, then shake off excess; dip in eggs and cook in pan to deeply golden on each side, 3 to 4 minutes. Drain on wire rack lined baking sheet. Cut remaining lemon into wedges.
Serve fish on toast points open-faced or on whole slices as sandwiches piled up with lettuce and a lot of sauce, with lemon wedges on the side. Serve fries or tots alongside with vinegar to pass.

Fishwiches and Yogurt Tartar Sauce

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