- Rachael Ray - https://www.rachaelray.com -

Rachael’s Egg-Battered Fishwich on Toast with Yogurt Tartar Sauce

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.


For the tartar sauce:
  • 1 cup Greek yogurt, whole milk or reduced-fat
  • ½ lemon, juiced (about 2  tablespoons)
  • ¼ cup fresh dill sprigs, finely chopped
  • 3 tablespoons finely chopped onion or shallot
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons small capers
  • 1 clove garlic, grated or pasted
  • Salt and pepper
For the fishwiches:
  • 4 tilapia fillets, or other thin mild white fish fillets (6  to 8 ounces each)
  • 1 teaspoon granulated garlic
  • Salt and pepper
  • ½ lemon, plus 1  lemon, cut into wedges, for serving
  • About ½ cup flour, for dredging
  • About 3 tablespoons cornstarch
  • 3 large eggs
  • About 3 tablespoons milk, half-and-half, or heavy cream
  • 1 tablespoon vegetable or safflower oil
  • 3 tablespoons butter
  • 8 slices good-quality white bread, lightly toasted
  • Shredded iceberg lettuce, for topping


Preheat the oven to 200°F. For the sauce, in a medium bowl [2], stir the yogurt, lemon juice, dill, onion, pickle relish, Dijon, capers, and garlic; season with salt and pepper.

For the fish, sprinkle the fillets with the granulated garlic; season with salt and pepper. Squeeze the juice from the ½ lemon on top of the fish. In a shallow bowl [2], whisk [3] the flour and cornstarch. In a second shallow bowl, whisk [3] the eggs and milk; season with salt.

In a large nonstick skillet [4], heat the oil, one turn of the pan [4], over medium-high. Add half the butter. Dredge 2  fillets in the flour; coat with the egg. When the butter stops foaming, add the fish. Cook, turning occasionally, until opaque in the centers, 6  to 7 minutes. Transfer to a baking sheet [5] and keep warm in the oven. Repeat with the remaining butter, fish, flour, and eggs.

Serve with lemon wedges. Top the toast with some shredded lettuce and the fish — and lots of tartar sauce.