Recipe courtesy of Rachael Ray

Fishwiches and Yogurt Tartar Sauce

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings





  1. Gather ingredients.
  2. Heat oven to 425 degrees F.
  3. Arrange frozen fries or tots on parchment-lined baking sheet and cook 25 minutes to golden.
  4. 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.
  5. 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.
  6. In a shallow dish or pan whisk together the eggs and milk or half-and-half.
  7. Cut bread into 1/2-inch slices and light- to medium-toast the slices.
  8. Shred lettuce.
  9. 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.
  10. 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.