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Recipe by Chani Salzer

Fried Turbot Sticks with Tartar Sauce

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Fried Turbot Sticks with Tartar Sauce
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Egg - Wheat
20 Minutes
Diets
- Pescatarian - Low Carb

Turbot is my favorite fish to serve when I have guests because it pleases the fish lovers and the picky eaters. It took a few tries to make a perfectly paired sauce. Ladies and gents, allow me to present the perfect tartar sauce.

Ingredients

Turbot

  • 1 cup crispy panko crumbs, such as Gefen Panko Crumbs

  • 1/2 tablespoon fresh parsley

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

Tartar sauce

  • 1/2 cup Gefen Mayonnaise

  • 2 sour pickles, minced

  • 1 and 1/2 tablespoons fresh dill, minced

Directions

Prepare the Fried Turbot Sticks with Tartar Sauce

1.

In a large bowl combine panko crumbs, parsley, salt, and black pepper.

2.

Pat the fish dry and slice into small, finger-shaped sticks. Dredge in flour, then eggs, and then panko crumb mixture.

3.

Heat oil in a medium skillet over medium heat. When oil is hot, gently fry fish for one to two minutes on each side, or until golden.

4.

To make tartar sauce, place mayonnaise, pickles, dill, and maple syrup into a small bowl and mix well.

Notes:

To prepare ahead, bread the fish and store in a tin or airtight container. Place a sheet of Gefen Parchment Paper in between each piece of fish. Freeze. Fry when completely defrosted. Make the sauce fresh for maximum flavor and texture.

Recipe tags

fish sticks fried fish Succos Succot Sukkos tartar sauce Turbot turbot sticks
Fried Turbot Sticks with Tartar Sauce

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