Fish with Hidden Valley Ranch Tartar Sauce
Ingredients(7)
sour cream
1 cup
sweet pickles, finely chopped
¼ cup
2 tablespoons
seasoned bread crumbs
1 cup
egg, lightly beaten
1
white fish fillets (sole, flounder, snapper or turbot)
1½ pounds
vegetable oil, for frying
1 cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
- 2
Place the bread crumbs and egg on each of two large plates. Dip the fillets in egg, then lightly coat with the bread crumbs.
- 3
Heat the oil in a large deep skillet to a temperature of 350°F. Fry the fillets for about 4 to 5 minutes on each side, or until golden. With a spatula or slotted spoon remove the fillets from the pan to drain on a bed of paper towels. Keep warm until ready to eat; serve with sauce and fresh lemon wedges, if desired.
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