Ingredients with Measurements:
- 4 fish fillets (cod, haddock, or tilapia)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil
- 1/2 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowls
- Whisk
- Tongs
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.
2. In another shallow dish, beat eggs.
3. In a third shallow dish, place panko breadcrumbs.
4. Dredge each fish fillet in the flour mixture, then dip in the beaten eggs, and coat with panko breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Add fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove fish fillets from skillet and place on paper towels to drain excess oil.
8. In a small bowl, mix together mayonnaise, sweet pickle relish, lemon juice, chopped parsley, salt, and pepper to make tartar sauce.
9. Serve fish fillets hot with tartar sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
Medium-high heat for cooking fish fillets in the skillet.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 25g
Carbohydrates: 23g
Fiber: 1g
Sugar: 3g
Sodium: 850mg
Substitutions for ingredients:
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- You can use any white fish fillets of your choice.
- Instead of sweet pickle relish, you can use dill pickle relish or chopped pickles.
Variations:
- You can add some grated Parmesan cheese to the panko breadcrumbs for extra flavor.
- You can use Cajun seasoning instead of paprika and garlic powder for a spicy version.
- You can make a beer batter by mixing flour, salt, pepper, and beer, and dip the fish fillets in it before coating with breadcrumbs.
Tips and tricks:
- Pat the fish fillets dry with paper towels before coating them with flour to ensure the coating sticks well.
- Use a non-stick skillet or a well-seasoned cast-iron skillet for best results.
- Don't overcrowd the skillet when cooking the fish fillets, as this can cause them to steam instead of getting crispy.
Storage instructions:
Leftover fish fillets can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat fish fillets, place them on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the fish fillets on a platter with lemon wedges and a sprinkle of chopped parsley for a fresh and colorful presentation.
Garnishes:
Garnish the fish fillets with lemon wedges, chopped parsley, or sliced green onions.
Pairings:
Crispy fish fillets go well with a variety of side dishes, such as roasted potatoes, coleslaw, green beans, or corn on the cob.
Suggested side dishes:
- Roasted potatoes: Cut potatoes into wedges, toss with olive oil, salt, and pepper, and roast in the oven at 400°F for 20-25 minutes, or until golden brown and crispy.
- Coleslaw: Mix shredded cabbage, carrots, and red onion with mayonnaise, vinegar, sugar, salt, and pepper to make a creamy coleslaw.
- Green beans: Blanch green beans in boiling water for 2-3 minutes, then sauté with garlic, olive oil, and a sprinkle of salt and pepper.
- Corn on the cob: Boil or grill corn on the cob, then brush with melted butter and sprinkle with salt and pepper.
Troubleshooting advice:
- If the coating falls off the fish fillets while cooking, make sure to pat them dry with paper towels before coating them with flour, and don't overcrowd the skillet.
- If the fish fillets are not crispy enough, increase the heat and cook them for a few more minutes on each side.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and cooking utensils before and after handling raw fish.
Food history:
Crispy fish fillets with tartar sauce is a classic dish that originated in England, where it was traditionally made with cod or haddock and served with chips (French fries).
Flavor profiles:
This dish is crispy, savory, and slightly tangy, with a crunchy coating and a creamy tartar sauce.
Serving suggestions:
Serve the fish fillets with a side of tartar sauce, lemon wedges, and your favorite side dishes for a delicious and satisfying meal.
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