Sweet potato mash, steamed green beans and lemon wedges, to serve
TARTARE SAUCE2 eggs
1 Pat fillets dry with absorbent kitchen paper. Carefully remove any bones with tweezers. Set aside.
2 To make tartare sauce, place eggs, salt and garlic in a food processor. With motor operating, add oil in a very slow, steady stream until sauce is thickened. Add remaining ingredients. Pulse until ingredients are coarsely chopped. Transfer to a serving bowl. Cover. Refrigerate until ready to serve.
3 Combine eggs and oil in a shallow dish. Combine breadcrumbs, rind and herbs in a separate shallow dish.
4 Toss fish in flour, shake away excess. Dip in egg mixture, then coat in crumb mixture, pressing crumbs on lightly.
5 Cook fish in three batches. Heat enough oil in a large non-stick frying pan over a medium to high heat for shallow frying. Add fish. Cook for 1½ to 2 minutes, or until golden brown. Turn fish over. Cook for another 1½ to 2 minutes, or until golden brown and fish flakes easily when tested in the thickest part with a fork. Remove. Place on a warm plate. Cover with foil to keep warm. Repeat with remaining fish.
6 Serve fish with tartare sauce, sweet potato mash, steamed green beans salad and lemon wedges.
Try these variations...
Crispy battered, pan-fried and baked – three delicious alternatives to tempt your tastebuds!
Crispy Battered Fish Fillets
Follow recipe using 8 x 100g flathead fillets, to end of Step 2. Sift 1 cup plain flour with 2 tsps baking powder and 1 tsp salt into a bowl. Stir in 1¼ cups chilled water until smooth. Deep-fry in four batches in vegetable oil heated to 185C. Using tongs, dip two fillets at a time in batter. Add to hot oil. Cook for 2 to 3 minutes, or until golden brown. Drain on absorbent kitchen paper. Keep warm. Serve with chips and tartare sauce.
Pan-Fried Fish FilletsFollow recipe using 8 x 120g perch fillets, to the end of Step 2. Heat 2 tblsps vegetable oil in a large non-stick frying pan over a high heat. Add half the fish. Cook for 1½ to 2 minutes on each side, or until fish flakes easily with a fork. Remove. Cover and keep warm. Repeat process with oil and remaining fish. Serve with tartare sauce, salad and lemon cheeks. Garnish with dill.
Fish suitable for frying are bream, dory, perch, whiting, ling, tuna, snapper and gemfish.
Look for firm, plump fillets that have a pleasant sea smell.
As it has a delicate structure, fish cooks very quickly. It will continue to cook with residual heat once removed from the stove.
For thicker fish fillets, pan-fry for about 3 to 4 minutes on one side with the lid on. Turn. Replace lid and cook for a further 3 minutes, or until fish flakes.
You can tell when pan-fried fish is cooked – it loses its translucent appearance and turns opaque (white) all the way through. It should flake easily when tested with a fork._
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