Servings: 2
Ingredients
FOR THE GARLIC SAUCE
- 3 garlic cloves finely minced
- 1 tbsp parsley finely chopped
- 1/2 cup sour cream or plain yogurt
- 2 tsp spicy brown mustard
- 2 tbsp apple cider vinegar
- 1 tsp tarragon
- 1 tsp dill
- 1 tsp lemon juice
- salt to taste
- pepper to taste
- couple of dashes of cayenne for a kick
For the Fish
- 1 lbs cod, hake, haddock, cusk, or flounder filet cut into manageable pieces
- flour for dredging
- 1 egg beaten for dredging
- seasoned panko for dredging
- vegetable oil for deep-frying
- 1 lemon for serving
Instructions
- Place all ingredients for the sauce in a bowl and blend well. The sauce will taste better if it has time to sit; you can make ahead of time and refridgerate.
- Your basic frying. Do it your own way! Heat oil in a large pan over medium heat. When hot, dredge each piece of fish into the flour, then egg, then panko. Coat all sides. Place carefully into pan. Depending on the thickness of your fish, cooking times will vary but a 1 1/2 inch thick piece should take about 4-5 minutes a side. Cook until golden brown on both sides. Remove and place on paper towel. Serve immediately with sour cream garlic sauce.
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