Baked Breaded Bluefish with Mock Tartar Sauce
Submitted by trt9364
Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minBluefish has a bold, rich flavor that stands up beautifully to a crispy breadcrumb crust and a zippy sauce.
The fillets get dipped in a seasoned egg wash, coated in bread crumbs, and baked until the outside is golden and crunchy while the inside stays flaky and moist. Ten minutes in the oven and you’re done.
The mock tartar sauce is the real hero here. Nonfat yogurt replaces the mayo, and minced dill pickles, green olives, fresh parsley, dry mustard, and a squeeze of lemon give it all the briny tang of the original without the heaviness.
Make extra sauce. It keeps for a week in the fridge and works as a sandwich spread, salad dressing, or dip for just about anything.
Kitchen Tips
- Let the breaded fillets rest for 10 minutes before baking so the coating adheres and doesn’t slide off.
- Use a nonstick baking sheet or parchment paper so the delicate crust doesn’t stick and tear.
- This technique works with any firm white fish if bluefish isn’t available. Try striped bass or mackerel.
Ingredients
Directions
Preheat the oven to 350℉ (180℃). Combine the skim milk, egg white and pepper to make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread crumbs. [Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
Sauce: Combine all ingredients and refrigerate in a tightly covered container.
NOTES: This sauce will keep for a week if stored as suggested. Use this as you would regular tartar sauce with any dish. Try it as a replacement for mayonnaise on sandwiches and in salads.
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