Fish with tartar sauce
4 servings
30 minutes
Fish with tartar sauce is a refined dish of French cuisine, combining the tenderness of white fish with the spiciness of the classic sauce. Fish fried to a golden crust in crispy breadcrumbs acquires an appetizing texture. Tartar sauce, invented in Europe but rooted in French gastronomy, complements the dish with a rich flavor, blending a creamy base with the zest of mustard, garlic, and pickles. A light tang from lemon adds freshness, while parsley contributes an aromatic touch. This recipe is perfect for festive tables or as an exquisite dinner that delights with its balance of flavors.
1
We cut the fish (I have pangasius) into portion-sized pieces.
- White fish: 800 g
2
We beat the egg with salt and pepper.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
We dip the fish in egg. Then we coat the fish in breadcrumbs. Fry in vegetable oil on both sides until cooked. I fried for 7-8 minutes on each side.
- Chicken egg: 1 piece
- Breadcrumbs: to taste
- Vegetable oil: 120 ml
4
For the sauce, we will strain the yolks through a sieve. We will add mustard. Mix until homogeneous. Gradually add oil and whisk. Whisk until a thick mass is obtained. Then add the juice of one lemon. Mix well. Add garlic, passed through a garlic press. Then add finely chopped parsley and cucumber. Mix. If necessary, add salt.
- Egg yolk: 4 pieces
- Mustard: 1 tablespoon
- Vegetable oil: 120 ml
- Lemon: 1 piece
- Garlic: 2 cloves
- Parsley: 1 bunch
- Pickles: 150 g
- Salt: to taste
5
We place the fish on a plate and pour sauce over it.
- White fish: 800 g