Ingredients
Tartar Sauce
1 cup Greek yogurt, whole milk or reduced fat
½ lemon, juiced (about 2 tbsp.)
¼ cup fresh dill sprigs, finely chopped
3 tbsp. finely chopped onion or shallot
3 tbsp. sweet pickle relish
2 tbsp. Dijon mustard
2 tbsp. small capers
1 clove garlic, grated or pasted
Salt and pepper
Fishwiches
4 tilapia or other mild white fish fillets (6 to 8 oz. each)
1 tsp. granulated garlic
Salt and pepper
½ lemon; plus 1 lemon, cut into wedges, for serving
About 1/2 cup flour, for dredging
About 3 tbsp. cornstarch
3 large eggs
About 3 tbsp. milk, half-and-half, or heavy cream
1 tbsp. vegetable or safflower oil
3 tbsp. butter
8 slices good-quality white bread, lightly toasted
Shredded iceberg lettuce, for topping
Preparation
Step 1
Preheat the oven to 200°. 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.
Step 2
For the fish, sprinkle the fillets with the granulated garlic; season with salt and pepper. Squeeze the juice from the 1/2 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.
Step 3
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 eggs. 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.
Step 4
Serve with lemon wedges. Top the toast with some shredded lettuce and the fish— and lots of tartar sauce.
