1/2 cup mayonnaise
1/4 cup finely chopped bread-and-butter pickles, plus some pickle juice
2 Tbsp. finely chopped parley
1 1/2 lb. fish fillets (walleye, catfish, bass; any fish with firm, flaky, white flesh)
1 cup all-purpose flour
3 large egg whites beaten
1 cup finely ground cornmeal
salt
Freshly ground black pepper
vegetable oil, for frying
1) Make the Tartar Sauce - In a small bowl, combine the mayonnaise with pickles and parsley. Sprinkle in some pickle juice to get a saucy consistency. Add salt and pepper to tast. Refrigerate until ready to use.
2) Cut the fillets into long, fingerlike strips. Prepare an assembly line for breading the fish by setting out three bowls: Put the flour in one, and season generously with salt and pepper; the egg whites in the second; the cornmeal in the third, also seasoning it with salt and pepper. One at a time, coat each strip of fish with the flour, shacking off any excess. Then dip it into the egg whites, and allow extra liquid to drip off. Lastly, dip the fish into the cornmeal, coating thoroughly and again shaking off any excess. Keep the fish on a plate until you're ready to fry.
3) Heat a large saute pan over medium-high heat and add about 1/4 inch of oil. When the oil is hot, add as many strips of fish as you can fit without crowding the pan. Cook until golden on the bottom, about 3 minutes, then turn and cook the other side for an additional 3-4 minutes, or until the flesh is opaque. Serve immediately, with lemon wedges and the tartar souce.
Serves 4 to 6
Here is dome information for the kids:
http://www.rpod-owners.com/forum_posts.asp?TID=1115&PID=9703#9703 - http://www.rpod-owners.com/forum_posts.asp?TID=1115&PID=9703#9703
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