Fishwithmandarinanddillsauce Recipes

FRIED FISH WITH DILL TARTAR SAUCE

Fried Fish with Dill Tartar Sauce image

Provided by Kardea Brown

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup mayonnaise (I prefer Duke's)
2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly cracked black pepper
Canola oil, for frying
6 whiting fish fillets
Kosher salt and freshly cracked black pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Juice of 1 lemon

Steps:

For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.

FISH WITH MANDARIN AND DILL SAUCE

Fish With Mandarin and Dill Sauce image

Make and share this Fish With Mandarin and Dill Sauce recipe from Food.com.

Provided by Tisme

Categories Citrus

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 mandarin oranges
50 g butter
500 g firm white fish, cut into 4 fillets
seasoning
2 imperial mandarin oranges, peeled and segmented
2 tablespoons snipped dill

Steps:

Finely grate rind of 1 mandarin.
Juice 2 mandarins and set aside. Peel and segment the remaining 2 mandarins and set aside.
Melt butter in a non-stick frying pan on medium and add the rind and swirl to combine.
Lightl season fish (optional) and cook the fish for 1-2 mins each side, until golden and cooked through remove fish and drain on kitchen paper. (Keep fish warm).
Reheat butter in pan. Add juice and simmer for 30 secs.
Add mandarin segments and dill, swirl to warm through. Top fish with mandarin and dill Sauce.
Serve with chips and salad.

FRIED FISH WITH DILL TARTAR SAUCE

Fried Fish with Dill Tartar Sauce image

"It's a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me," says Kardea.

Provided by Kardea Brown

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup mayonnaise (preferably Duke's)
2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly ground pepper
6 whiting fillets
Kosher salt and freshly ground pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Vegetable oil, for frying
1 lemon, cut into wedges

Steps:

Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.

LEMON-DILL SAUCE FOR FISH

Lemon-Dill Sauce for Fish image

This is a nice change from tartar sauce, it's great to serve along side of fish, plan ahead this needs to chill for 2 hours or up to 24 hours before serving. One teaspoon or a small clove of fresh garlic is all that is needed or it will overpower the sauce, the flavours of this sauce will increase with chilling time, please adjust the dill to suit taste. Cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories Sauces

Time 2h5m

Yield 1 1/4 cups (approx)

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons lemon juice (can use more lemon juice)
1 -2 tablespoon fresh dill (or use 1 teaspoon dried dill, or to taste)
1 teaspoon fresh minced garlic (or to taste)
salt and pepper

Steps:

In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

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