sandwiches
eggs
sauces
lettuce
comfort food
fried
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make An Egg-Battered Fishwich on Toast with Yogurt Tartar Sauce By Rachael

How To Make An Egg-Battered Fishwich on Toast with Yogurt Tartar…

Brooke Shields Tearfully Recounts Devastating Accident + Leg Inj…

How to Make Roasted Honey-Soy Green Beans | Rachael Ray

We Surprise a Mom of 10 (Including 6 Foster Kids!) Who Works So …

How to Make Salt 'n' Pepper Pork or Chicken | Rachael Ray

How to Make Caramel Apple Shortcakes | Grant Melton

How to Make Sausages with Apples and Onions & Charred, Spiced Ca…

Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …

How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…

How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…

How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…

Feast Your Eyes on Our Savory 16 Charcuterie Board + We Promise …

How to Make an Edible Cheeseboard With Focaccia for Your Next Pa…

How to Make Miso Ramen with Steak, Japanese-Style Tomato Salad +…

How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi

Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…

Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…

How to Make a Bumbleberry Pie Sundae | Gail Simmons

How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …

Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…

Golden battered white fish fillets with a creamy, punched-up tartar sauce — what's not to love about this spin on the classic fish sandwich?

Adapted from Rachael Ray Every Day, April 2019.

Ingredients

For the tartar sauce:
  • 1 cup Greek yogurt, whole milk or reduced-fat
  • ½ lemon, juiced (about 2  tablespoons)
  • ¼ cup fresh dill sprigs, finely chopped
  • 3 tablespoons finely chopped onion or shallot
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons small capers
  • 1 clove garlic, grated or pasted
  • Salt and pepper
For the fishwiches:
  • 4 tilapia fillets, or other thin mild white fish fillets (6  to 8 ounces each)
  • 1 teaspoon granulated garlic
  • Salt and pepper
  • ½ lemon, plus 1  lemon, cut into wedges, for serving
  • About ½ cup flour, for dredging
  • About 3 tablespoons cornstarch
  • 3 large eggs
  • About 3 tablespoons milk, half-and-half, or heavy cream
  • 1 tablespoon vegetable or safflower oil
  • 3 tablespoons butter
  • 8 slices good-quality white bread, lightly toasted
  • Shredded iceberg lettuce, for topping

Yield

Serves: 4

Preparation

Preheat the oven to 200°F. For the sauce, in a medium bowl, stir the yogurt, lemon juice, dill, onion, pickle relish, Dijon, capers, and garlic; season with salt and pepper.

For the fish, sprinkle the fillets with the granulated garlic; season with salt and pepper. Squeeze the juice from the ½ lemon on top of the fish. In a shallow bowl, whisk the flour and cornstarch. In a second shallow bowl, whisk the eggs and milk; season with salt.

In a large nonstick skillet, heat the oil, one turn of the pan, over medium-high. Add half the butter. Dredge 2  fillets in the flour; coat with the egg. When the butter stops foaming, add the fish. Cook, turning occasionally, until opaque in the centers, 6  to 7 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining butter, fish, flour, and eggs.

Serve with lemon wedges. Top the toast with some shredded lettuce and the fish — and lots of tartar sauce.