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The Turquoise Table

Kristin Schell

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in Recipe Collection

Friday Fried Fish & Cilantro-Lime Tartar Sauce

 

Husband is a fisherman. Not by trade, but definitely by passion. He grew up fishing creeks and ponds within walking distance of his childhood home dropping fresh caught minnows on a cheap rod from the five-and-dime. His waters and gear have grown more sophisticated over the decades and I’ve learned that a day or two pursuing the elusive catch yields weeks of subsequent bliss.

When he fishes the Texas coast Husband’s fly rod brings in a bounty of red fish. Sometimes speckled trout. Under extremely unfavorable weather patterns, however, sometimes the net and cooler come home empty. A good and wise wife knows in such cases it’s always the weather, never the fisherman. That should be a Proverb.

Most often the thrill of Husband’s catch is followed by a quick release. Rainbow trout on the Guadalupe River are catch & release as are the cutthroat greenback trout Husband conquered recently in the Rocky Mountain lakes. He took me along one day to Lily Lake in Estes Park as his sous angler, which is sort of like a sous chef only not really. Nevertheless, being an angler’s assistant is a very challenging job — maintaining constant and close watch for risers in the water, keeping quiet so as not to disturb the fish (or the angler), and the ultimate responsibility of capturing ‘the catch’ on film. Or DSLR.

Lily Lake, July 2011

This recipe is in honor of Husband. He loves this dish o fish. Although every time I make it he asks, “You do know I don’t fish for sole or cod, right?”

Yes, Husband. I know.

Friday Fried Fish & Cilantro-Lime Tartar Sauce

(most often served on Friday nights at The Schell Cafe)

For the fish:

1 ½ lbs white fish (cod or sole)

2 cups panko breadcrumbs (I use Four Sisters & A Brother Gluten-Free)

2 eggs, lightly beaten

salt and pepper

oil, for frying

Wash the fish and pat dry. With a sharp knife cut the fish into thin strips. Soak the fish strips in the eggs then dredge them in the breadcrumbs. I use a mix of homemade gluten-free breadcrumbs and Four Sisters & A Brother Italian Herbed Gluten Free Bread Crumbs. Panko breadcrumbs would be delicious too.

In a cast-iron skillet or deep pan, heat the oil. Fry the fish in batches until golden brown and crispy. Drain onto a paper towel lined plate. Season with salt and pepper. Serve with lime wedges and Cilantro-Lime Tartar Sauce.

For the Cilantro-Lime Tartar Sauce:

1 cup mayonnaise

1 – 2 clove(s) garlic, minced

2 tsp capers, roughly chopped

2 tsp cornichons, chopped

2 tsp freshly squeezed lime-juice

1 TBS fresh cilantro, chopped

Salt & Pepper

Mix all ingredients together and keep in refrigerator until ready to serve.  Best if made 2-4 hours in advance. Will keep for a week in the refrigerator.

PRINT RECIPE

Love,

 

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Filed Under: Recipe Collection Tagged With: cilantro, favorites, fish, fried fish, lime, tartar sauce

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Comments

  1. Catherine says

    at

    Sounds fabulous!! 🙂 Love the “print recipe” function (as I listen to it print your recipe right now!) Thanks for sharing… xo

  2. caroline says

    at

    YUM! Will be on the nemu this week at our cafe..thanks!

  3. caroline says

    at

    …and too bad I can’t spell Menu correctly. Don’t tell Hockaday 14 years was not enough.

  4. Cassandra @ Best Cookware Deals says

    at

    Your Fried Fish with Cilantro-Lime Tartar Sauce is scrumptiously delicious! Yummy! I’m drooling on your photo! Thanks for providing the print recipe link! I will definitely print this recipe!

  5. mia says

    at

    Handsome fisherman—–I mean fish! Good catch.

Meet Kristin

Welcome! I'm so glad you're here.

I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

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