Fish with Hidden Valley Ranch Tartar Sauce

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4

Reviews (19)

Rated 4.6842/5 based on 19 customer reviews

Step By Step

Ingredients (7)

1 cup sour cream
¼ cup sweet pickles chopped
2 tablespoons Hidden Valley^® Original Ranch^® Seasoning & Salad Dressing Mix Shaker
1 cup seasoned bread crumbs
1 egg, lightly beaten
1½ pounds white fish fillets (sole, flounder, snapper or turbot)
1 cup vegetable oil, for frying

Steps (3)

Step 1
In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
Step 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.
Step 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.

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(19)

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Rated 5 out of 5 by Tad61 from The best! I have been putting ranch in my tartar sauce for over 20 years. My husband won’t eat it any other way.

Date published: 2019-08-16

Rated 5 out of 5 by Jokers75 from Quick, and, and good! Caught a 22lb catfish last weekend, filleted it and put a bunch in the freezer for later. I come across this recipe and had to try it. Not bad! Who would have thought ranch with fish? Give it a try

Date published: 2019-07-20