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Fish Fillets with Tartar Sauce

  • 25 m
  • 25 m
EatingWell Test Kitchen
“This fast tartar sauce comes together in just 10 minutes and makes a great topping for simple sautéed fish fillets. Serve with toasted potato wedges and coleslaw.”


    • Tartar Sauce
    • ½ cup reduced-fat mayonnaise
    • 1 cornichon or sour gherkin pickle, chopped
    • 1 tablespoon minced shallot
    • 1 anchovy fillet, minced
    • 1 teaspoon chopped capers
    • 1 teaspoon dried tarragon
    • 1 teaspoon chopped fresh parsley
    • 2 teaspoons lemon juice
    • Freshly ground pepper to taste
    • Fish
    • ⅓ cup all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 pound catfish, tilapia, haddock or other white fish fillets (see Notes), cut into 4 portions
    • 1 tablespoon extra-virgin olive oil


  • 1 To prepare tartar sauce: Combine mayonnaise, cornichon (or sour gherkin pickle), shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper.
  • 2 To prepare fish: Combine flour, ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
  • 3 Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon sauce each.
  • Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
  • Notes: Catfish: Look for U.S. farmed catfish—it's sustainably raised in non-polluting inland ponds and fed a mostly vegetarian diet.
  • Tilapia: U.S. farmed tilapia is the considered the best choice—it's raised in closed-farming systems that protect the surrounding environment. Central and South American tilapia is considered a good alternative. Avoid farmed tilapia from China and Taiwan—where the fish farming pollutes the surrounding environment.
  • Haddock (Scrod): To get the best choice for the environment, ask for U.S. Atlantic “hook-and-line-caught” haddock—this method causes the least damage to the sea floor and has the least by catch.
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