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Fish Francese on Toast with Vegan Tartar Sauce

Fish Francese on Toast with Vegan Tartar Sauce


Tartar Sauce

  • 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)


  • Step 1

    In a small bowl, mix the ingredients for the tartar sauce. Cover and chill.

  • Step 2

    In a shallow dish, add the flour; season with salt and pepper. In another shallow dish, season the eggs and beat until blended.

  • Step 3

    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.

  • Step 4

    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.