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    Breadcrumbed Brill with Tartare Sauce

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    Breadcrumbed Brill with Tartare Sauce

    • Preparation time: 40 minutes
    • Cooking time: 10 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • Breadcrumbed fish
    • Sunflower oil for frying
    • 175g white breadcrumbs, made from day-old bread
    • 1 large egg
    • Salt and freshly ground black pepper
    • 4 x 150g brill fillets, skinned
    • 2 tbsp seasoned plain flour
    • Garnish
    • 4 sprigs parsley
    • 2 lemons, halved
    • Tartare sauce
    • 1 tsp Dijon mustard
    • Pinch of salt
    • 1 tbsp white wine vinegar
    • 300ml sunflower oil
    • 1 tbsp finely chopped chives
    • 1 tbsp finely chopped parsley
    • ½ tsp finely chopped tarragon
    • 1½ tbsp finely chopped gherkins
    • 1½ tbsp finely chopped, rinsed capers
    • 2 medium egg yolks
    • Juice of ½ lemon


    1. To make the tartare sauce, put the egg yolks, mustard, salt and vinegar in a large mixing bowl and using an electric whisk, whisk together for a minute before very slowly adding the sunflower oil. Begin by adding a few drops at a time and whisking until the oil is completely emulsified before adding the next few drops. It should take about 10 minutes to add half the oil. At this stage, the sauce should be thickening up and you can begin to add the oil more quickly. When all the oil is incorporated, mix in the herbs, gherkins, capers and 1 tsp lemon juice, and adjust the seasoning to taste with salt, pepper and lemon juice. Set aside.
    2. Spread out the breadcrumbs in a wide dish. Put the egg in a medium-sized bowl, season and roughly beat with a fork.
    3. Dust the fish fillets in the seasoned flour, then dip in the beaten egg before thoroughly covering with the breadcrumbs. Lightly pat them down so that the crumbs stick to the egged fish. Arrange the finished pieces in a single layer on a plate. Lightly cover and chill until needed.
    4. To cook, pour enough oil into a large non-stick frying pan to liberally coat the base of the pan. Set over a medium heat and, when sizzling hot, add the crumbed fish. Fry briskly for about 4 minutes or until golden brown, then turn over and cook for 4-6 minutes on the other side. The time will vary according to the thickness of the fish fillets - thin fillets only take 6-8 minutes. Take care not to let the breadcrumbs burn. Drain the cooked fish on kitchen paper and serve with the tartare sauce and lemon wedges. Garnish the fish with parsley sprigs.

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