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"I've done many versions of this dish over the years," says Rach. It's just so easy and satisfying. Here, she flavors the flour with Old Bay, which lends a nice kick. She left out the eggs in the breading, though, because as she explains, "Quite frankly, when I made this, I didn't have eggs." And she quickly discovered that it's pretty tasty without them, too!
But the main reason she loves this version is the tartar sauce. She makes it with Greek yogurt (mayo gets too thin, she says, and she always worries about it spoiling if she serves the meal outside). Mixed with Dijon, lemon juice, agave or honey, dill, capers and chopped cornichons or pickle relish, the yogurt morphs into a tangy sauce so good that Rach admits she'd eat it off her arm! She also recommends using it for tuna salad or egg salad.
For two of Rach's most popular fish recipes, check out her Baked Fish with Lemon + Dijon & Garlic-Cheese Breadcrumbs and Swordfish Cutlets with Herbes de Provence, Raw Tomato & Tarragon Sauce + Garlic Oil & Anchovy Spaghetti.
Ingredients
- 1 cup Greek yogurt
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 1 teaspoon light agave or acacia honey
- A few dashes of hot sauce (Rach likes Frank's RedHot)
- ¼ cup chopped dill
- 3 tablespoons capers, chopped
- ¼ cup finely chopped cornichons or pickle relish
- Salt and pepper
- 4 fillets of sea bass or other sustainable firm white fish
- 1 cup Wondra superfine flour
- 2 teaspoons Old Bay seasoning
- 1 teaspoon each granulated garlic and onion
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 slices of toasted white bread, cut corner to corner
- 1 small head iceberg lettuce, quartered and thinly sliced
- Crispy shallots, store-bought, or crispy onion rings (Rach likes Ore-Ida)
- Lemon wedges, to pass
- Hot sauce, to pass
Yield
Serves: 4
Preparation
In a bowl, mix up the sauce: yogurt, mustard, lemon juice, agave or honey, hot sauce, dill, capers, cornichons or relish, salt and pepper.
Season fish with salt and pepper. Season flour with Old Bay and granulated garlic and onion and dredge fish.
Heat a large nonstick skillet over medium to medium-high heat with olive oil, melt butter into oil, then add fish and cook until crispy and brown, 7 to 8 minutes, turning once.
Arrange 3 toast points on platters and top with lettuce and then the fish filets. Spoon the sauce over fish and garnish with crispy shallots or onion rings. Serve with lemon wedges and hot sauce to pass.