Crispy Fried Fish with Homemade Tartar Sauce

This is for three servings. For more, or fewer, adjust ingredients.

3 6-oz. fillets - 3/4 to 1 inch thick (I used cod, but any white fish will do)
1/2 cup unbleached all-purpose flour
1 cup panko
1 Tablespoon creole season salt
1 egg
3 Tablespoon water
Vegetable Oil - to fill bottom of 10 inch skillet 1/2 inch deep

Dredge fish fillets in unbleached flour. Place on cooling rack for 20 minutes.

While fish is resting, in shallow bowl combine panko and creole season salt. Into another shallow bowl, crack egg. Add 3 Tbsp water and stir vigorously with a fork until well combined.

Heat vegetable oil in 10 inch skillet on medium high until bread cube dropped in oil begins to fry immediately. (Alternately, you may use an electric skillet set to 375 degrees.)

One by one, place fish fillets in egg mixture, turning once to coat.

From egg mixture, put each fillet in panko mixture, turning and pressing mixture onto fillet to coat evenly.

Place fillets into hot oil, being careful not to splash. Once fillets are in oil, cover the cooling rack with paper towels. Fry for about 4 minutes per side, until golden brown. Remove from skillet and place on paper-towel covered cooling rack.

Eat asap.

Homemade Tartar Sauce (for 3 servings)

6 Tablespoons mayonnaise
8-10 hamburger dill pickle chips
1/2 tsp capers

Finely chop pickle chips
Coarsely chop capers
Stir into mayonnaise
Serve


It's also very tasty to squeeze some fresh lemon juice into this, but as Scott is allergic to citrus, I omit it with fine results. (To be really, REALLY good, you should make your own mayo, but any brand will do fine.)