Crumbed Fish Fillets with Tartare Sauce

During a recent trip to Singapore, I was surprised to see how much Australian produce, including seafood, are stocked in their supermarkets.  Surrounded by waters, we are fortunate in this country to have a ready supply of fish, prawns, lobsters, oysters and other ocean delicacies for consumption and trade.  In this recipe, I use fillets of Threadfin Bream which has a medium firm texture and a delicate, mild flavour.  Crumbed and shallow fried in a pan, they turn golden and crisp in minutes.  You can use any white fish fillets available.  Adjust cooking time accordingly to thickness, but fry gently over medium heat to keep them succulent.  Serve with slices of lemon and my homemade tartare sauce.

Serves 2

INGREDIENTS

• 280g / 10oz white fish fillets
• ¼ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 3 tablespoons plain flour
• 1 egg, beaten
• 1 cup Japanese Panko bread crumbs
• ⅓ cup olive oil or vegetable oil
• 1 lemon, sliced into wedges

For the tartare sauce:

• 6 tablespoons mayonnaise
• 1 gherkin, finely chopped
• 1 tablespoon capers, chopped
• 1 teaspoon lemon juice
• 1 tablespoon parsley, finely chopped
• 2 teaspoons dill, finely chopped

METHOD

1. Make the tartare sauce by placing all ingredients in a bowl.  Mix well to combine.
2. Season the fillets with salt and pepper on both sides.
3. Place the flour, egg and Panko breadcrumbs into three separate dishes.
4. Coat the fillets, one at a time, first in flour, shaking off any excess, then dip it into the egg, and press it into the breadcrumbs until well coated on both sides.* Transfer to a large plate.  Let them rest in the fridge for 10-15 minutes to firm up.
5. Heat oil in a large non-stick frying pan over medium heat.  Place the fillets in the pan and shallow fry for  2 to 3 minutes on each side until golden brown.  Cook in 2 batches to avoid overcrowding the pan.  
6. Transfer fillets to a plate lined with paper towels to drain off excess oil, then serve immediately with slices of lemon and  tartare sauce.

*Use one of your hands to coat fillets with the dry ingredients (flour and bread crumbs) and the other hand to dip the fillets in egg.  This would prevent your fingers from getting all sticky during the process.