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1
Preheat the oil in a large cast iron or heavy bottom pot, over medium heat.
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2
Cut the fillets, horizontally into strips, 1/2-inch thick.
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3
Season the fish with salt and pepper.
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4
Combine the flours and season with salt and pepper.
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5
Dredge each piece of fish in the flour, coating completely.
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6
Dip each piece in the egg wash, letting the excess drip off.
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7
Dredge the fish for a second time in the flour, coating completely.
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8
Fry the fish in batches until crispy, about 3 to 4 minutes.
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9
Remove and drain on paper towels.
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10
Season with salt and pepper.
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11
Serve the fish with lemon halves and tartar sauce.
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12
Garnish with parsley.
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13
Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds.
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14
With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick.
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15
Season with salt and pepper.
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16
Remove from the processor, cover and let sit for 1 hour in the refrigerator before using.
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17
Best if used within 24 hours.
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18
*RAW EGG WARNING
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19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
