How to make
We start with the fish, cutting the fillets into suitable pieces and seasoning with salt and black pepper on all sides. We leave it aside to flavor well.
During this time, we prepare the tartar sauce, by first making the homemade mayonnaise: using a blender, beat 3 egg yolks with 1 tbsp. vinegar, 1 tbsp. mustard and gradually add the oil while continuously beating with the blender at high speed.
Season with salt and black pepper, add 1 tsp. Worcestershire sauce to the mayonnaise, finely chopped pickles, capers and dill sprigs (dried can be used). Leave the sauce in the refrigerator to cool.
For the breading, mix the dry ingredients in a bowl, add the egg white and beer and mix.
First, lightly roll each piece of fish in flour, lightly beat it for the excess to fall off and then dip in the breading.
Fry the breaded fish for a few minutes in heated oil, by turning. Place on kitchen paper to absorb the excess fat and serve with tartare.
Serve the breaded white fish with tartare sauce with lemon and French fries.
Bon appetit!
Find out which fish is suitable for breading.
