¾ cup vegan mayonnaise (I like Sir Kensington’s Fabanaise)
¼ cup chopped mixed fresh dill and chives
About 1/4 cup finely chopped cornichons or relish (I like Wickles)
Juice of 1 lemon (about 1/4 cup)
2 tbsp. small capers
1 cup flour
Salt and pepper
4 large eggs
4 thin slices good-quality white bread
3 tbsp. safflower or canola oil
2 tbsp. butter
4 sole or tilapia fillets (6 to 8 oz. each)
1 lemon, cut into wedges
Frozen fries (cooked according to package directions), malt vinegar, fine sea salt, and oil-and-vinegar slaw, for serving (optional)
In a small bowl, mix the ingredients for the tartar sauce. Cover and chill.
In a shallow dish, add the flour; season with salt and pepper. In another shallow dish, season the eggs and beat until blended.
Lightly toast the bread. Cut each slice corner to corner. On each plate, arrange 2 toast pieces crust side to crust side, making a rhombus shape.
In a large nonstick skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the butter and let it melt and foam. Dredge the fish in the flour, then coat in the egg. Working in batches, cook the fish until deep golden, 2 to 3 minutes per side. Place the fish on top of the toast. Serve with the lemon wedges and tartar sauce and, if you like, fries, malt vinegar, sea salt, and slaw.