Tartar SauceTo prepare the tartar sauce, combine the mayonnaise, onion, dill, lemon juice, parsley, mustard and ½ tsp of salt in a deep bowl and stir until all the ingrerdients are well blended. Cover the bowl tightly with foil or plastic wrap and refrigerate the tartar sauce for at least 1 hour before serving. (Tightly covered and refrigerated, it can safely be kept for 1 or 2 days.)
1½ c freshly made mayonnaise, ¼ c finely cut fresh dill or substitute 1½ c of 3 T strained fresh lemon juice unsweetened bottled 1 T finely chopped fresh parsley mayonnaise 2 tsp prepared mustard ¼ c finely grated onion ½ tsp salt ----------------------
FISH
8 three-ounce lake perch fillets 4 T butter
½ tsp salt 2 T vegetable oil
½ c flour
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Just before serving, wash the lake perch fillets briefly under cold
running water and pat them completely dry with paper towels. Sprinkle the
fish on both sides with ½ tsp of salt, then roll the fillets in the flour
to coat them evenly. Vigorously shake off the excess flour.In a heavy 10- to 12-inch skillet (preferably one with a nonstick surface) melt the butter with the oil over moderate heat. When the foam begins to subside, add the fillets and fry them for 2 or 3 minutes on each side, or until they are golden brown and flake easily when prodded gently with a fork.
Arrange the fillets attractively on a heated platter and serve at once. Present the tartar sauce separately in a bowl. Serves 4.
