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Categories:
vegetable oil whiting fillets salt freshly ground black pepper corn flour flour eggs lemons tartar sauce egg garlic lemon juice parsley onions pickle relish mustard vegetable oil salt freshly ground black pepper
Viewed: 92 - Published at: 3 years agoIngredients
- Vegetable oil, for frying
- 1 pound whiting fillets
- Salt
- Freshly ground black pepper
- 1 cup corn flour
- 1 cup all-purpose flour
- 2 eggs, beaten with 2 tablespoons milk
- 2 lemons, halved
- Tartar Sauce, recipe follows
- 1 egg*
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- 2 tablespoons minced onions
- 2 tablespoons pickle relish
- 1 tablespoon Dijon mustard
- 1 cup vegetable oil
- Salt
- Freshly ground black pepper
Method
- Preheat the oil in a large cast iron or heavy bottom pot, over medium heat.
- Cut the fillets, horizontally into strips, 1/2-inch thick.
- Season the fish with salt and pepper.
- Combine the flours and season with salt and pepper.
- Dredge each piece of fish in the flour, coating completely.
- Dip each piece in the egg wash, letting the excess drip off.
- Dredge the fish for a second time in the flour, coating completely.
- Fry the fish in batches until crispy, about 3 to 4 minutes.
- Remove and drain on paper towels.
- Season with salt and pepper.
- Serve the fish with lemon halves and tartar sauce.
- Garnish with parsley.
- Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds.
- With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick.
- Season with salt and pepper.
- Remove from the processor, cover and let sit for 1 hour in the refrigerator before using.
- Best if used within 24 hours.
- Yield: 1 1/3 cups
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
