Serves: 4
Ingredients
• 1.5 pounds (24 oz / 680 g) skinless, thick whitefish fillets (such as cod, halibut, or bass), cut into 8 equal portions
• 0.5 cup (approx. 60 g) tapioca flour, divided
• 0.75 cup Tartar Sauce, divided
• 2 large eggs
• 1 tbsp Dijon Mustard
• 0.125 tsp cayenne pepper
• 4 slices White Sandwich Bread, torn into pieces
• 1 tbsp coconut oil (for breadcrumbs)
• 2 tbsp minced fresh parsley
• 0.25 tsp sea salt (plus more for seasoning fish)
• 0.125 tsp pepper (plus more for seasoning fish)
• Coconut oil for greasing baking rack
Preparation
1. Preheat and Prep: Adjust an oven rack to the middle position and preheat the oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil. Set a wire rack on top of the foil and grease the rack with coconut oil.
2. Toast Breadcrumbs: Place the torn bread pieces into a food processor and pulse about 10 times to create coarse crumbs. Heat 1 tbsp of coconut oil in a 12-inch nonstick skillet over medium heat. Add the breadcrumbs and toast, stirring often, until they are well-browned (about 10 minutes). Transfer the crumbs to a shallow dish and let them cool.
3. Set Up Dredging Stations: Prepare three separate shallow dishes:
o Dish 1: Spread 0.25 cup (approx. 30 g) of the tapioca flour.
o Dish 2: Whisk together the remaining 0.25 cup (approx. 30 g) tapioca flour, 0.25 cup of the Tartar Sauce, the 2 large eggs, 1 tbsp Dijon Mustard, and 0.125 tsp cayenne.
o Dish 3: To the cooled, toasted breadcrumbs, add the 2 tbsp minced parsley, 0.25 tsp sea salt, and 0.125 tsp pepper. Mix to combine.
4. Coat the Fish: Pat the whitefish portions dry with paper towels and season them lightly with additional sea salt and pepper. Working with one piece of fish at a time, coat only the top and sides:
o First, dredge the top and sides in the plain tapioca flour (Dish 1).
o Next, dip the coated sides into the Tartar Sauce mixture (Dish 2), allowing any excess to drip off.
o Finally, press the fish (top and sides) into the breadcrumb mixture (Dish 3) to adhere.
o Place each coated piece of fish onto the prepared wire rack, with the uncoated (bottom) side facing down.
5. Bake: Bake for 10 to 12 minutes. The fish is done when the crumbs are golden and an instant-read thermometer inserted into the thickest part registers 140°F (60°C).
6. Serve: Serve the fish immediately with the remaining 0.5 cup of Tartar Sauce.
