Instructions

• STEP 1

  FOR THE FANCY TARTAR SAUCE: Zest and juice the lemon into a small bowl.

  • 1 lemon

• STEP 2

  Chop pickles, capers, parsley, chives, and dill. Add to the bowl with the lemon.

  • 2 tbsp dill pickles, whole
  • 2 tbsp capers
  • 1 tbsp italian (flat-leaf) parsley
  • 1 tbsp chives
  • 1 tbsp fresh dill

• STEP 3

  Add mayonnaise and Dijon mustard to the bowl. Stir to combine the sauce and chill.

  • 1 cup mayonnaise
  • 1 tbsp dijon mustard

• STEP 4

  FOR THE BREADING: Place flour in a bowl and set aside.

  • 1/4 cup all-purpose flour

• STEP 5

  In a second bowl, beat the large egg with 1 tablespoon of water.

  • 1 egg

• STEP 6

  Chop additional parsley, chives, and dill. Place in a third bowl, along with the panko bread crumbs, and stir to combine.

  • 2 tbsp italian (flat-leaf) parsley
  • 2 tbsp chives
  • 2 tbsp fresh dill
  • 3/4 cup panko bread crumbs

• STEP 7

  FOR THE FISH: If using fish with skin, place the fillet, skin-side down, on a cutting board. Holding one end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin). Discard the skin.

  • 1 lb haddock fillet

• STEP 8

  Cut fish into 4 portions. Dredge each portion in flour, then egg, then herb breading.

• STEP 9

  Heat a large sauté pan (medium-high heat) with 1/4 cup canola oil. Once hot, add breaded haddock. Cook 4 minutes per side until golden and flakes easily.

  • 1/4 cup canola oil

• STEP 10

  Serve fish with fancy tartar sauce.