This recipe features a "no-fry" tartar fish made with affordable white fish, Monkfish. It's pan-fried with minimal oil until crispy, then topped with a generous amount of easy tartar sauce made in the microwave. This dish is economical, healthy, and perfect for bento boxes or as a snack.
Ingredients
Main Ingredients (2 servings)
- Monkfish 300g (2 fillets)
- Eggs 1.5
- Onion 1/6 (30g)
- All-purpose flour (as needed)
- Panko breadcrumbs (as needed)
Seasonings
- [A] Mayonnaise 3 tbsp
- [A] Salt (to taste)
- [A] Pepper (to taste)
- Salt (to taste)
Steps
- Crack 1 egg into a heatproof bowl and whisk.
- Reserve half of the whisked egg in a small dish for coating.
- Crack another egg into the heatproof bowl with the remaining whisked egg. Pierce the yolk 3 times, cover with plastic wrap, and microwave at 600W for 1 minute.
- Mash the microwaved egg with a fork.
- Peel and finely chop 1/6 onion (30g). Add it to the mashed egg, along with 3 tbsp mayonnaise, salt (to taste), and pepper (to taste). Mix well to create the tartar sauce.
- Pat 2 fillets of monkfish (300g) dry with paper towels and cut into bite-sized pieces.
- Sprinkle salt (to taste) on the cut monkfish and coat the surfaces with all-purpose flour (as needed).
- Spread panko breadcrumbs (as needed) on a plate. Dip the flour-coated monkfish into the reserved whisked egg, then coat with panko.
- Heat about 5mm of oil in a frying pan over medium heat.
- Once the oil is hot (a panko crumb should sizzle when dropped in), arrange the panko-coated monkfish in the pan and cook.
- Once browned after about 2.5 to 3 minutes, flip and cook the other side.
- Cook for a total of 5 to 6 minutes until golden brown all over. Remove from the pan and drain excess oil.
- Plate the fish.
- Top generously with the prepared tartar sauce. Serve. [The Secret Tip!] Using half of the egg for the tartar sauce allows you to use the egg efficiently without waste.
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