Fish with Tartar Sauce

Ingredients

For the Signature Tartar Sauce:

• 1 cup (220g) mayonnaise
• 4.0 tbsp (60g) dill pickle relish
• 0.5 tbsp (3g) curry powder

For the Rutabaga Fries:

• 1.5 lbs (680g) rutabaga, peeled and sliced into thin rods
• 1.0 tbsp (14g) olive oil
• 0.5 tsp (3g) salt (for seasoning)

For the Crispy Fish:

• 1.5 lbs (680g) white fish fillets (cod, tilapia, or halibut)
• 1.0 cup (100g) grated parmesan cheese
• 1.0 cup (96g) almond flour
• 2.0 large eggs (100g), beaten
• 1.0 tsp (2g) paprika powder
• 0.5 tsp (1.5g) onion powder
• 1.0 tsp (6g) sea salt
• 0.25 tsp (0.5g) black pepper
• 1.0 whole lemon, sliced into wedges for serving
• 2.0 tbsp (28g) high-heat oil (for pan-frying)

Preparation and Baking the Fries

1. In a medium mixing bowl, combine 1.0 cup (220g) mayonnaise, 4.0 tbsp (60g) relish, and 0.5 tbsp (3g) curry powder; whisk thoroughly and refrigerate to allow flavors to meld.
2. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
3. Place the 1.5 lbs (680g) of rutabaga rods into a bowl, toss with 1.0 tbsp (14g) olive oil and salt until evenly coated, then spread them in a single layer on the prepared tray.
4. Bake the rutabaga in the center rack for 30.0 minutes or until the edges are golden brown and crispy.

Breading and Frying the Fish

5. While the fries bake, prepare your breading station by mixing 1.0 cup (100g) parmesan, 1.0 cup (96g) almond flour, 1.0 tsp (2g) paprika, 0.5 tsp (1.5g) onion powder, 1.0 tsp (6g) salt, and 0.25 tsp (0.5g) pepper in a shallow dish.
6. Pat the 1.5 lbs (680g) of white fish dry with paper towels, dip each piece into the 2.0 beaten eggs, and then dredge thoroughly in the almond-parmesan mixture, pressing firmly to adhere.
7. Heat 2.0 tbsp (28g) of oil in a large skillet over medium-high heat until shimmering.
8. Carefully place the breaded fish into the hot oil and fry for 3.0 to 4.0 minutes per side until the internal temperature reaches 145°F (63°C) and the crust is deep golden brown.
9. Remove the rutabaga fries from the oven and let them rest for 2.0 minutes to crisp up further.
10. Plate the hot, crispy fish alongside the rutabaga fries and a generous serving of the chilled curry tartar sauce, finishing with a squeeze of fresh lemon.

Nutritional Information (Per Serving)

• Calories: 568 kcal
• Total Fat: 38.5g
• Net Carbohydrates: 11.2g
• Protein: 45.8g

Pro Tips for the Perfect Fish with Tartar Sauce

• Pat the Fish Bone-Dry: Before you even touch the egg wash, use paper towels to remove every bit of moisture from the fish fillets. This is the secret to ensuring the almond flour and parmesan breading sticks perfectly and creates a professional-grade crunch.
• The "Cold Sauce" Secret: Always prepare your curry tartar sauce first and let it sit in the refrigerator for at least 30 minutes. The cold temperature provides a sharp, refreshing contrast to the hot, fried fish, and it gives the curry powder time to fully bloom into the mayonnaise.
• Don't Overcrowd the Skillet: When frying your Fish with Tartar Sauce, cook in batches if necessary. If you put too many pieces in the pan at once, the oil temperature will drop, and the breading will absorb the oil rather than searing, resulting in a soggy crust.
• Consistency is Key for Rutabaga: To ensure even cooking, try to cut your rutabaga rods into uniform sizes. Since rutabaga is denser than a standard potato, thin rods (about 1/4 inch) work best to achieve that "fry" texture without remaining hard in the middle.

Frequently Asked Questions (FAQ)

What is the best type of white fish to use for Fish with Tartar Sauce? For this recipe, I recommend using firm white fish like Cod, Halibut, or Tilapia. These varieties hold their shape well during the breading and frying process and provide a mild flavor that perfectly complements the bold curry tartar sauce.

Can I make this Fish with Tartar Sauce recipe in an air fryer? Yes! To air fry, preheat your air fryer to 400°F (204°C). Lightly spray the breaded fish with olive oil and cook for 10–12 minutes, flipping halfway through, until the internal temperature reaches 145°F. It's a great way to cut down on the oil while keeping the crunch.

How do I store and reheat leftovers? You can store leftovers in an airtight container in the fridge for up to 2 days. To maintain the crispy texture of the Fish with Tartar Sauce, avoid the microwave; instead, reheat the fish and rutabaga fries in a 350°F (175°C) oven or an air fryer for 5 minutes until heated through.

Is rutabaga a good low-carb alternative for fries? Absolutely. Rutabaga is significantly lower in net carbs than traditional potatoes and holds its structure well when baked. It provides a slightly sweet, earthy flavor that pairs beautifully with the savory parmesan crust on the fish.