Friday Fried Fish and Tarte sauce

 

Happy Friday!  Today I am sharing my Lenten fried fish recipe. Enjoy ... 

• 1/3cup Gold Medal™ all-purpose flour
• 2teaspoons seasoned salt
• 2eggs
• 1/2cup dark beer or water
• 1 1/2cups Progresso™ panko crispy bread crumbs
• Peanut or corn oil for frying
• 1 1/2lb fish fillets (walleye, cod, whitefish or tilapia)
• • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • 2
    In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • 3

    Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

  • Tarter sauce 

• 1 cup mayonnaise

• 2 teaspoons sweet pickle relish

• 1 teaspoon prepared yellow mustard

• 1 teaspoon lemon juice

• Stir mayonnaise, relish, mustard, and lemon juice together in a bowl.