Crisp Coated Filets With Tarragon Tartar Sauce

A Sunkist recipe from Plate Magazine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups water
• 1⁄2 lemon, juiced
• 1⁄4 teaspoon salt
• 1  lb cod (halibut, sole, or other whitefish)
• 1⁄2 cup  corn flake crumbs
• 1⁄4 cup parmesan cheese, grated
• 2  eggs, slightly beaten
• 1⁄4 cup  vegetable oil
•  lemon wedge (optional)
•  parsley sprig (optional)

• Tarragon Tartar

• 1⁄2 cup mayonnaise
• 1⁄2 cup dill pickle, finely diced
• 3  tablespoons onions, finely diced
• 2  tablespoons parsley, chopped
• 1⁄2 lemon, grated peel and juice
• 3⁄4 teaspoon tarragon, dried crushed
• 1⁄8 teaspoon pepper

Directions

1. In a large shallow dish, combine the ice water, lemon juice, and salt. Add the filets; let stand 5 minutes. Drain and pat dry with paper toweling.
2. In a shallow dish, combine the corn flake crumbs and Parmesan cheese. Dip filets into beaten eggs and then into crumb mixture. Dip and coat again. Let stand a few minutes for coating to set.
3. In a large skillet, heat the oil and sauté the filets for 3 to 4 minutes on each side until lightly browned and fish flakes easily with a fork. Garnish with lemon wedges and parsley sprigs. Serve with Tarragon Tartar Sauce.
4. To make Tarragon Tartar Sauce, mix all ingredients and chill until use.
5. Note: More corn flake crumbs and Parmesan cheese may be needed depending on the number of filets per pound.