Crispy Fried Fish with Minty Snap Pea Salad
Serves 2
Ingredients
Fish
- 2 skinless flounder filets about 8 ounces each (de-boned)
- Kosher salt and freshly cracked black pepper to taste
- 1 cup panko breadcrumbs pulsed in a blender or food processor to make a finer crumb
- ½ cup all-purpose flour
- 2 eggs beaten
- Canola oil for shallow frying
Chili Crisp Tartar Sauce
- ¾ cup mayonnaise
- 1 Tbsp chili crisp
- 1 Tbsp each chopped fresh dill, parsley, and chives
- ½ of a lemon zested and juiced
- 2 Tbsp chopped cornichon
- 1 Tbsp drained and chopped capers
- 1 Tbsp whole-grain mustard
- Kosher salt and freshly cracked black pepper to taste
Snap Pea Salad
- 8 ounces snap peas tough strings removed and thinly sliced on a bias
- 4 large radishes thinly sliced
- ¼ of a red onion thinly sliced and rinsed in cold water
- ¼ cup torn fresh mint leaves
- Fresh lemon juice to taste
- Olive oil to taste
- Kosher salt and freshly cracked black pepper to taste
- Steamed white rice for serving, if desired
Instructions
- Season the fish all over with salt and pepper. Set aside.
- Next, prepare the breading station. Place the breadcrumbs, flour, and eggs in their own separate shallow bowls.
- Dredge the fish in the flour, then the egg, then the breadcrumbs, making sure to evenly coat the fish in each step. Repeat with the remaining filet. Set aside while you make the tartar sauce.
- For the tartar sauce, add mayo, chili crisp, dill, parsley, chives, lemon zest, lemon juice, cornichon, capers, and mustard to a small bowl. Mix to combine. Season with salt and pepper to taste. Place in the fridge.
- Add the snap peas, radishes, red onion, and mint to a large bowl. Set aside while you fry the fish.
- Heat about a ¼ inch of oil in a large skillet over medium heat until hot (you can check by adding a bit of breading to see if it sizzles).
- Working with one filet at a time, carefully add the breaded filet to the pan and cook until golden on one side, 3 to 4 minutes.
- Flip and cook on the second side, for another 3 to 4 minutes, carefully basting with the hot oil as needed. Remove the fish to a sheet tray lined with a wire rack. Season with a pinch more salt.
- Repeat the frying steps with the last filet.
- Right before serving, toss the salad with fresh lemon juice, olive oil, salt and pepper to taste.
- Serve the crispy fried fish with the salad and tartar sauce on the side along with a bowl of rice (if desired).
Video
Tried this recipe?Let us know how it was!
This was so good! And easy, and fast. The tartar sauce was the best I’ve ever had and the salad and crispy fish went together so well.