Poisson Pané, Sauce Tartare (Breaded Fish Fillets with Tartare Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 cod loins
- 3 tbsp plain flour
- 2 egg, beaten
- 100 g fine dried breadcrumbs
- 4 tbsp mayonnaise
- 30 g cornichons
- 1 tbsp capers, drained
- 4 tbsp vegetable oil for frying
Nutrition (per serving)
- Calories
- 489 kcal
- Protein
- 34.5 g
- Carbohydrate
- 22.1 g
- of which sugars
- 1.3 g
- Fat
- 28.9 g
- of which saturates
- 3.2 g
- Fibre
- 1.3 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dust the cod loins in the flour, dip in the beaten egg, then coat in the breadcrumbs, pressing to stick.
- 2
Heat the vegetable oil in a large frying pan and fry the fish for 4-5 minutes on each side until golden and the fish flakes easily.
- 3
Meanwhile, mix the mayonnaise with the chopped cornichons and capers to make the tartare sauce.
- 4
Drain the fish briefly on kitchen paper.
- 5
Serve the breaded fish with the tartare sauce alongside.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.