Panko-Crusted Fish With Chipotle Tartar Sauce

Panko Crusted Fish with Chipotle Kissed Tartar Sauce
One of the many ways I love to prepare fish is to coat it with crispy panko bread crumbs. And doesn’t tartar sauce just make you think of summer? It does to me, and homemade tartar sauce is so easy to make. I crave foods that have added spice to them! Not to the point where it kills your taste buds, but just enough to make you want more. What I love about this fish recipe is that if you prefer to make it light, it’s as easy as baking the fish with a little panko topping. This recipe comes together fairly quickly for any night of the week.

Yields 4 servings

Ingredients:

For the Fish:

4 tilapia fillets, 6 ounces each (you could use any other firm fish)
2 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon Cayenne pepper
1 cup flour
2 eggs
1 tablespoon Dijon mustard
2½ cups panko bread crumbs
Salt and pepper
Canola and olive oil


For the Chipotle Tartar Sauce:
1 cup mayonnaise
¼ cup sour cream
¼ cup dill pickles, minced
1 to 2 tablespoon sweet pickle relish
1 chipotle in adobo, minced or ½ teaspoon chipotle powder
Juice of ½ lemon
Salt and pepper to taste

If you have the time, I would suggest making the tartar sauce a day ahead. The longer it sits, the better it tastes!

If you have the time, I would suggest making the tartar sauce a day ahead. The longer it sits, the better it tastes!

Directions:

1. In a small bowl, combine all of the ingredients to make the tartar sauce, adding a pinch of salt and pepper. Stir well to combine, adjust seasoning to taste. Cover and chill until ready to serve.

2. Set up breading station for fish. In a shallow bowl, add the flour and lightly season with salt and pepper. The second bowl, lightly beat the eggs with the Dijon mustard. In the third shallow bowl, add the breadcrumbs and season lightly with 1 teaspoon of Old Bay. Preheat oven to 200ºF.

3. Slice the fish into strips, so you have 8 pieces. Season with Old Bay seasoning, smoked paprika, and Cayenne pepper. Set aside. Combine ¼ cup canola and ¼ cup olive oil in a large skillet. Preheat oil for 5 to 6 minutes. When oil is hot, dredge fish through flour, dip in egg, then into panko crumbs, patting down so crumbs stick. Pan fry for 2 to 3 minutes per side until golden brown. Transfer to baking sheet lined with a wire rack. Keep warm in 200-degree oven. Serve with tartar sauce.

 

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