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"I've done many versions of this dish over the years," says Rach. It's just so easy and satisfying. Here, she flavors the flour with Old Bay, which lends a nice kick. She left out the eggs in the breading, though, because as she explains, "Quite frankly, when I made this, I didn't have eggs." And she quickly discovered that it's pretty tasty without them, too!
But the main reason she loves this version is the tartar sauce. She makes it with Greek yogurt (mayo gets too thin, she says, and she always worries about it spoiling if she serves the meal outside). Mixed with Dijon, lemon juice, agave or honey, dill, capers and chopped cornichons or pickle relish, the yogurt morphs into a tangy sauce so good that Rach admits she'd eat it off her arm! She also recommends using it for tuna salad or egg salad.
For two of Rach's most popular fish recipes, check out her Baked Fish with Lemon + Dijon & Garlic-Cheese Breadcrumbs and Swordfish Cutlets with Herbes de Provence, Raw Tomato & Tarragon Sauce + Garlic Oil & Anchovy Spaghetti.
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May 10, 2022 at 06:00PM
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Sea Bass Fishwich with Tasty Tartar Sauce on Toast Points | Rachael Ray - Rachael Ray Show
"Sauce" - Google News
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