Fried Fish Fillet with Tartar Sauce

Are you thinking of lunch or dinner recipe? Why don't you try this fish fillet recipe. According to Wikipedia, fish fillet is a flesh of fish obtained by cutting or slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steak. The remaining bones with attached flesh is called "frame" and is often used to make fish stock as opposed to the whole fish or fish steak. Fillets do not contain the fish backbone, they yield less flesh but easier to eat.

Special cut fillets are taken from solid blocks; these include a "natural" cut fillet, wedge, rhombus (a rhombus looks like a diamond, a flat shape with four equal sides) or a tail shape. Fillets maybe skinless or with skin on; pinbones may or may not be removed. 

There are several ways to cut a fish fillet:

1. Cutlet: Obtained by slicing from behind the head of the fish,round the belly and tapering towards the tail. The fish is then turned and the process is repeated on the other side to produce a double fillet.

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2. Single: More complex than the cutlet, produces two separate fillets, one from each side of the fish.

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3. "J" Cut: Produced in the same way as a single fillet but the pin bones are removed by cutting a "J" shape from the fillet.

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When it comes to nutrition, johnwest.com.au says, fish has a lot to do with omega-3, a fatty acid found in oily fish like Salmon, Sardines,Mackerel and Herring. Fish and seafood however whether canned, chilled or frozen is also packed with protein and other essential nutrients. It is why the Heart Foundation recommends we eat at least two to three servings of oily fish or seafood per week.

Generally speaking all types of fish are good, they are highly nutririous that most people are not getting enough of. This includes high quality protein,iodine and various vitamins and minerals. Fish may lower heart attacks and strokes, these are the two most common premature causes of death in the world.

To prepare this recipe is to cut up the fish fillet to small bite sizes and coat it with flour and egg mixture, add salt and pepper and baking soda as a leavening agent so the end result is plump and looks appetizing. The mixture adds taste to the fish, it is easy and quick to prepare and best eaten with tartar sauce or any sauce of choice which can be bought from the supermarket or can be prepared at home just like the tartar sauce I made and is included in this recipe.

Ingredients:
1/2 kilo fish fillet
1/2 cup all purpose flour or corn starch
1 whole egg
1/2 teaspoon baking powder
1/2 teaspoon ground pepper
pinch of salt
1 1/2 cup oil for frying
Method:

• In a small deep bowl beat the egg, add flour or corn starch for a crispier dough, baking soda.
• Cut the fish in bite sizes and mix into the flour mixture, make sure to coat the fish thoroughly.
• Add salt and pepper to taste.
• Fry in a deep pan with 1 1/2 cups of oil, browning it a little bit to add color to the dish.
• Prepare tartar sauce by cutting the onion into very small pieces and mixing all other ingredients, adjust taste with salt and pepper.

Tartar Sauce:

1/2 cup Miracle whip or mayonnaise

onion about the size of the thumb

salt and pepper to taste

1 tablespoon lemon juice

1 tablespoon pickle relish

Enjoy this fish fillet recipe.

Ciao!