How To make Fillet Of Sole with Tartar Sauce
1 lb Sole Fillets; Cut To Serve
1/2 ts Slat
1 ds Pepper
2 tb Butter Or Margarine; Melted
1 tb Lemon Juice
1 ts Onion; Finely Chopped
*TARTAR SAUCE* 1 c Mayonnaise Or Salad Dressing
2 tb Dill Pickle; Finely Chopped
1 tb Fresh Parsley; Snipped
2 ts Pimento; Chopped
1 ts Onion; Grated
Servings: 4 Heat the oven to 400 degrees F. Prepare the Tartar Sauce. Arrange the sole fillets in an ungreased baking dish, 8 X 8 X 2-inches and sprinkle with the salt and pepper. Mix the butter, lemon juice, and onion together and drizzle over the fish. Bake, uncovered, for 25 to 30 minutes or until the fish flakes easily with a fork. Serve with
Tartar Sauce. TARTAR SAUCE: Mix all of the ingredients together and refrigerate. MICROWAVE DIRECTIONS: Sprinkle the sole fillets with the salt and pepper. Fold in half and arrange in circle with folded sides to the outside edge in an ungreased microwavable pie plate, 9 X 1 1/4 inches. Mix the butter and lemon juice with the onion and drizzle over the fish. Cover tightly and microwave on high for 4 to 7 minutes, rotating the pie plate 1/2 turn after 2 minutes, or until the fish flakes easily with a fork.
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How to Make Tartar Sauce | Allrecipes.com
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See how to make fresh, homemade tartar sauce. For any deep-fried fish, this is the perfect condiment and it can be made up to three days ahead.
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Directions:
00:00 Cod is favored for fish and chips, with the secret to crispiness residing in the beer batter recipe, which should rest overnight.
00:27 Season the fish before flouring to ensure the batter stays crispy and adheres properly.
00:56 When frying the battered fish, lay it gently into the oil, baste, and flip for an even golden crust.
02:05 Cook fries twice, starting at a lower temperature to blanch, then increase heat for final crisping.
03:12 Yukon Gold potatoes are favored for fries, and cooking twice is healthier than frozen fries.
03:27 Toss the fries with parsley, paprika, salt, and pepper for extra flavor after cooking.
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