If you like it, save it!
Save and organize all of the stuff you love in one place.Got it
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it
Author Notes: Give me fish anyday at any time! I live by the seaside and I like fish in any form but panko coated fillets with a good Tartare is one of my favourite dishes in summer.
I like to play with my marinades depending on the fish. A fattier fish like salmon needs more acidity to counter off the fatness; a more neutral fish like cod or haddock will accept stronger flavours. In this recipe I chose to go strong on garlic and herbs with the added beer to give the fish a strong character.
I used the same herbs on the Tartare sauce that I used on the Panko mix for added flavour.
- Maria Teresa Jorge
Beer Garlic Marinade
- 8 thick white fish fillets (cod or haddock) cut in fingers
- 1/2 cup beer
- 1/2 cup milk
- 4 tablespoons Extra Virgin Olive Oil
- 1 lemon - juice
- 6 garlics with no skin
- 8 sprigs parsley
- Salt & Pepper
- Cut the fish in thick fingers - keep thinner parts for other preparations.
- Put all the marinade ingredients except the fish and beer in a blender and process. Put the blended marinade in a shallow dish and mix with the beer. Add the fish fillets and cover with cling film. Leave in the fridge for 3 hours, turning the fish half-way so the fish absorbs the taste of marinade.
Herbs Panko Crust
- 2 eggs
- 1 pinch salt
- 1 pinch pepper
- 2 cups Panko breadcrumbs
- 1 1/2 tablespoon parsley chopped finely
- 1 tablespoon fresh basil chopped finely
- 1/2 tablespoon fresh chives chopped finely
- 1/2 lemon - zest
- Vegetable oil to fry
- 1 lemon cut in wedges for serving
- Herb Tartare Sauce 1 cup mayonnaise 1 lemon - rind grated 2 tesp capers finely chopped 1 pickle finely chopped 1 1/2 tbsp parsley chopped finely 1 tbsp fresh basil chopped finely 1/2 tbsp fresh chives chopped finely Combine all the Tartare ingredients and mix in abowl. Cover and chill until needed.
- Combine the panko, herbs and zest together in a shallow dish.
- Beat the eggs with a pinch of salt and pepper and put in another shallow dish.
- Heat the oil to 375º in a skillet on medium heat.
- Pat dry the fish fillets very well with paper towel. One at a time, dip in the beaten eggs, allowing excess to drip off. Then press both sides of fillets into the herb panko mixture.
- Sautee the fillets about 3 to 4 minutes on each side or until golden and crisp. Drain in kitchen paper towel
- Serve with the herb Tartare and lemon wedges and sauce.
- This recipe was entered in the contest for Your Best Recipe with Beer
- This recipe was entered in the contest for Your Best Pub Food