Fresh fried fish with tartar sauce
8 servings
45 minutes
Fresh fried fish with tartar sauce is the embodiment of simplicity and elegance in Estonian cuisine. The dish, based on the freshest fish, features a crispy golden crust and a tender, juicy flavor. The combination with aromatic fried potatoes, fresh arugula, and pickled cucumbers gives it a balance of lightness and richness. The tartar sauce, enhanced with red caviar and dill, adds piquant notes that highlight the natural sweetness of the fish. The origins of the dish trace back to the traditions of Estonia's coastal settlements where fish has always been a staple in the diet. It is perfect for festive gatherings as well as cozy family dinners. It pairs wonderfully with white wine or fresh lemonade, emphasizing the freshness of the ingredients and harmony of flavors.
1
Combine all ingredients for the marinade (cold water, salt, sugar, vinegar, lemon juice, garlic clove, horseradish, black currant leaves) and mix until salt and sugar dissolve. Cut cucumbers into finger-thick pieces and soak in the marinade for a day. Strain before serving and mix with fresh arugula.
- Water: 1 l
- Salt: 1 tablespoon
- Sugar: 1 tablespoon
- Vinegar 30%: 2 tablespoons
- Lemon juice: 20 ml
- Garlic: 1 clove
- Horseradish: to taste
- Blackcurrant leaves: to taste
- Cucumbers: 1 kg
- Arugula: 150 g
2
Take the freshest fish, clean it, and fry it in vegetable or melted butter until golden brown.
- Fresh fish: to taste
- Fresh rosemary: to taste
3
Boil the peeled young potatoes. Cut the potatoes and fry them in oil with salt, pepper, and fresh rosemary.
- Potato: to taste
- Ground black pepper: to taste
- Fresh rosemary: to taste
4
Serve the fish with fried potatoes, salad with pickled cucumbers, and tartar sauce.
- Tartar sauce: to taste