Pan Fried Fish With Tartar Sauce
|White fish fillets||2|
|Coarse salt||To Taste (Cooking Type)|
|Plain flour||1 Tablespoon|
|For tartare sauce|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Gherkin||1 Large, finely chopped|
|Drained capers||1 Tablespoon, chopped|
|Chopped fresh parsley||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
Remove skin from fillets by placing fillets skin-side-down onto chopping board.
Dip fingers into a little salt; this makes it easier for you to hold and handle the fish.
Hold skin at tail firmly.
Using sharp knife held at an angle, use a "press and push" action carefully to separate flesh from skin.
Dust fillets lightly with flour.
Heat oil in large, shallow, heavy-based frying pan, place fillets skinned-side-up in the hot oil.
Cook over medium heat until fillets are lightly browned underneath.
Use egg slide to turn fillets over carefully, continue to cook over medium heat until fish flakes easily when tested with a fork.
Serve immediately with tartare sauce.