We do not eat very much fish around our house. Occasionally, I’ll buy a filet of salmon or maybe crack open a can of tuna. Although two of my daughters are employed by Long John Silvers, neither eat fish.
I was going to prepare a loin of lamb tonight for dinner, but I forgot to defrost it, so I needed a quick stand in and did not want chicken. We had that last night. So I pulled open my new drawer freezer to see what could be substituted and this breaded talapia filet jumped right out to me.
At one of my culinary jobs I worked under an English chef, British accent and everything. He loved teaching me all of the swear words from his country. He also made some really great fish and chips; and along with that came some truly superb tartar sauce. I have not made this for many a month, but I’m very glad I did.
For the quick version just use store bought mayonnaise, but if you want to get really impressive make your own. I’m not sure about most peoples pantries, but I had all the ingredients for this in mine. We used to make it by the quart, but I’ll downsize the recipe for you. This is wonderful with crabcakes too.
1 cup mayonnaise
1 T capers, chopped
1 T shallots, chopped
3 cornichons, chopped
1/2 tsp parsley, finely chopped
1. Mix all ingredients together and enjoy.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.