Fish with Hidden Valley Ranch Tartar Sauce
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
Rated 4.7391/5
based on 23 customer reviews
Ingredients (7)
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1 cup sour cream
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¼ cup sweet pickles, finely chopped
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1 cup seasoned bread crumbs
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1 egg, lightly beaten
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1½ pounds white fish fillets (sole, flounder, snapper or turbot)
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1 cup vegetable oil, for frying
Steps (3)
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Step 1In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
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Step 2Place the bread crumbs and egg on each of two large plates. Dip the fillets in egg, then lightly coat with the bread crumbs.
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Step 3Heat 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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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
