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
thick white fish fillets (cod or haddock) cut in fingers
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
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.