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1
Preheat the oil in a large cast iron or heavy bottomed 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 and garnish with parsley.
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12
1 cup mayonnaise, preferably homemade
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13
1 teaspoon Dijon mustard
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14
2 scallions, finely chopped
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15
1 clove garlic, pressed or minced
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16
1 shallot, finely chopped
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17
1 tablespoon capers, drained and finely chopped
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18
2 tablespoons chopped cornichons or dill pickle
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19
1/8 teaspoon cayenne pepper
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20
1 tablespoon chopped fresh parsley
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21
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
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22
Few drops lemon juice
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23
Salt
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24
Combine all ingredients in a bowl and stir to combine.
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25
Add lemon juice and salt, to taste.
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26
Refrigerate until thoroughly chilled.
