Pan-frying sets the coating and gives this usually mild-tasting fish a browned, crunchy crust and rich flavor. Fresh breadcrumbs make all the difference in the coating; learn how to make them in less than 30 seconds with bread you already have on hand. The classic tangy tartar sauce and a squeeze of lemon adds a final flavor boost.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I did not have any breadcrumbs so I crushed up a sleeve and a half of Ritz crackers. This recipe was simple and taste great!
I used Trader Joes spicy tartar sauce, so I can't vouch for that part of the recipe. But the fish I can say came out great. I don't really ever fry anything, though could see myself repeating this recipe easily
Easy to make and very tasty! I typically don't like tartar sauce but I made it anyway. So glad I did - so much better than store bought. Definitely will make this again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?