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Egg-Battered Fishwiches on Toast with Yogurt Tartar Sauce

Egg-Battered Fishwiches on Toast with Yogurt Tartar Sauce


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


  • 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


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.