Ingredients
260g of turbot fillet, cut into 8 strips
50g of plain flour
1 egg
150g of Panko breadcrumbs (1)
vegetable oil, for deep frying
salt
Tartare
1/2 cup mayonnaise
1 small dill pickle chopped very small (3 tablespoons)
1 tablespoon fresh lemon juice, plus more to taste
1 tablespoon capers, chopped
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 to 1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard, optional, but recommended
Salt and fresh ground black pepper