Crisp Coated Filets With Tarragon Tartar Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups water
• 1/2 lemon, juiced
• 1/4 teaspoon salt
• 1 lb cod (halibut, sole, or other whitefish)
• 1/2 cup corn flake crumbs
• 1/4 cup parmesan cheese, grated
• 2 eggs, slightly beaten
• 1/4 cup vegetable oil
• lemon wedge (optional)
• parsley sprig (optional)
• 1/2 cup mayonnaise
• 1/2 cup dill pickle, finely diced
• 3 tablespoons onions, finely diced
• 2 tablespoons parsley, chopped
• 1/2 lemon, grated peel and juice
• 3/4 teaspoon tarragon, dried crushed
• 1/8 teaspoon pepper

Recipe

• 1 in a large shallow dish, combine the ice water, lemon juice, and salt. add the filets; let stand 5 minutes. drain and pat dry with paper toweling.
• 2 in a shallow dish, combine the corn flake crumbs and parmesan cheese. dip filets into beaten eggs and then into crumb mixture. dip and coat again. let stand a few minutes for coating to set.
• 3 in a large skillet, heat the oil and sauté the filets for 3 to 4 minutes on each side until lightly browned and fish flakes easily with a fork. garnish with lemon wedges and parsley sprigs. serve with tarragon tartar sauce.
• 4 to make tarragon tartar sauce, mix all ingredients and chill until use.
• 5 note: more corn flake crumbs and parmesan cheese may be needed depending on the number of filets per pound.