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    • Crispy Breaded Tilapia With Classic Tartar Sauce

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 410; Fat 29g; Cholesterol 150mg; Sodium 660mg; Carbohydrates 10g; Protein 28g; Fiber 1g
    There's nothing better than fried fish! That's especially true if the finished result is a golden brown fish filet with a crispy, crunchy crust and a tender and flaky inside. This gets more delicious if served with a classic tartar sauce for dipping.
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    Ingredients

    • 4 skinless tilapia fillets
    • 1/2 cup mayonnaise
    • 2 tablespoons minced red onion
    • 2 tablespoons sweet/dill pickle relish
    • 2 tablespoons minced parsley
    • 1 tablespoon chopped capers
    • 2 teaspoons fresh lemon juice
    • 1/3 cup all-purpose flour
    • 2 large eggs
    • 2 cups fresh white breadcrumbs
    • Salt and ground black pepper to taste
    • Vegetable oil for the pan
    • 1 large lemon, cut into wedges

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Using a fork, lift the fish from the breadcrumbs and roll it in the crumbs to coat the other side.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Add the fish in batches and cook until golden brown on all sides, 3-5 minutes.
    • Transfer the fish to a baking sheet and keep warm in a 200-degree oven.
    • Serving Suggestions: Serve the fish with the tartar sauce on the side. Serve immediately with lemon wedges too.