Pan-Fried Fish With Tartar Sauce And Salad Recipe

Name: Pan-Fried Fish With Tartar Sauce And Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium eggs; 2 tablespoons beef stock; 3 tablespoons balsamic vinegar light; 2 tablespoons red wine vinegar; 1/2 tablespoon orange juice; 1 pinch sugar; 4 tablespoons oil; 1 onion finely chopped; 1/2 pickle small, chopped; 1/2 tablespoon capers drained; 2 tablespoons herbs chopped mixed, eg, parsley, chervil and dill; 1/2 cup mayonnaise; 3 tablespoons plain flour; 1 cup breadcrumbs; 5 ounces skinless cod fillets; 5 tablespoons clarified butter; 1 head radicchio broken into leaves; 2 lemons halved

Servings: persons

4 medium eggs
2 tablespoons beef stock
3 tablespoons balsamic vinegar light
2 tablespoons red wine vinegar
1/2 tablespoon orange juice
1 pinch sugar
4 tablespoons oil
1 onion finely chopped
1/2 pickle small, chopped
1/2 tablespoon capers drained
2 tablespoons herbs chopped mixed, eg, parsley, chervil and dill
1/2 cup mayonnaise
3 tablespoons plain flour
1 cup breadcrumbs
5 ounces skinless cod fillets
5 tablespoons clarified butter
1 head radicchio broken into leaves
2 lemons halved

1
Place 2 eggs in a saucepan and cover with water. Bring water to a boil, then remove from pan from the heat. Let eggs sit in water 12 minutes, drain then run under cold water.
2
For the vinaigrette, mix together the stock, vinegars and orange juice and season with salt, pepper and sugar. Whisk in the oil in a steady stream.
3
For the tartar sauce, peel and finely chop the hard boiled eggs. Mix with the onion, pickles, capers and herbs and stir into the mayonnaise. Season to taste.
4
For the fish, beat together the remaining eggs in a shallow dish. Spread the flour and breadcrumbs in two separate shallow dishes. Dip the each filet first in the flour, then the egg, then the breadcrumbs. Heat the butter in a large pan and pan-fry the fish for 3-4 mins on each side until golden brown.
5
Toss the radicchio with the vinaigrette. Serve the fish with the salad, lemon halves and tartar sauce.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 medium eggs, 2 tablespoons beef stock, 3 tablespoons balsamic vinegar light, 2 tablespoons red wine vinegar, and more.

Yes, Pan-Fried Fish With Tartar Sauce And Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Fried Fish With Tartar Sauce And Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions