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Panko-crusted Fishwiches with Wasabi Tartar Sauce
INGRIDSTEVENS22Ingredients
25Minutes
1060Calories
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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- sauce
- 2 egg yolks
- 1 Tbsp. lemon juice
- 2 tsp. rice wine vinegar
- 1 tsp. Dijon mustard
- 1 1/8 cups grapeseed oil
- fine sea salt
- 2 Tbsp. ponzu sauce (or tamari, dark soy)
- 1 tsp. lime juice
- 1 tsp. wasabi paste
- 2 Tbsp. sweet pickle relish
- 4 fillets white fish (6oz each)
- pepper
- 1/2 cup wondra flour (superfine, or all purpose flour)
- 2 eggs
- 1 1/2 cups panko
- 3 Tbsp. chopped fresh chives (finely)
- 1 tsp. ground ginger
- 1 tsp. granulated garlic (or garlic powder)
- canola oil (for shallow frying)
- 1 wedge lime (or lemon)
- cilantro leaves
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Directions
- For the wasabi tartar sauce, make a mayo: In a large bowl, whisk the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady stream until emulsified. Season with sea salt to taste. Stir in the ponzu and lime juice. Mix well. Add wasabi and relish to taste.
- Season the fish liberally on both sides. Place the flour in a medium dish; beat the eggs and a splash of water in a second medium dish; and combine the panko with the chives, ginger, and garlic in a third medium dish. Coat the fish evenly in flour, the egg, then panko.
- In a large skillet, heat a shallow saucepan over medium to medium high heat. Fry the fish until golden, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain and squeeze a wedge of lime or lemon over the fish.
NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1060Calories from Fat770 |
% DAILY VALUE |
Total Fat86g132% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol330mg110% |
Sodium720mg30% |
Potassium890mg25% |
Protein46g |
Calories from Fat770 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A20% |
Vitamin C15% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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