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Fried Fish with Pickled Jalapeño Mayonnaise

From

February/March 2005

Fried Fish with Pickled Jalapeño Mayonnaise

More often than not, fried fish fillets are disappointingly soggy and flavorless. Our ideal Fried Fish with Pickled Jalapeño Mayonnaise recipe makes crisp, greaseless, flavorful fried fillets and a punchy sauce to match—no jarred tartar sauce here. Breadcrumbs, not flour, fried up to the crispest coating, and egg whites alone made for a crisper coating than whole eggs. To minimize the amount of oil necessary for frying, we used a nonstick skillet. For the best flavor and color, we fried the fillets in a mixture of butter and olive oil. Our Pickled Jalapeño Mayonnaise recipe blended chopped, pickled jalapeños with scallions and lime juice for a new, faster twist on tartar sauce.

Serves 4

A nonstick skillet makes it possible to pan-fry fish in a thin film of oil supplemented with butter to improve browning of the crust. Look for cans of pickled jalapeños in the aisle with Mexican ingredients at your supermarket.

Ingredients

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