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Export 22 ingredients for grocery delivery
Step 1
To prepare tartar sauce: Combine mayonnaise, 1/3 cup dill, pickle, minced garlic, 1 teaspoon lemon zest, 1 tablespoon lemon juice and pepper in a medium bowl. Set aside.
Step 2
To prepare pickled fennel: Combine vinegar and sugar in a small saucepan. Heat over medium heat until the sugar dissolves, about 5 minutes. Add dill and remove from heat. Place fennel in a medium bowl and pour the vinegar mixture over it. Stir in lemon zest and lemon juice. Set aside.
Step 3
To prepare fish: Combine flour and Old Bay in a shallow dish. Whisk egg and milk in another shallow dish. Combine panko, potato chips and granulated garlic in a third shallow dish. Dredge fish in the flour, dip in the egg mixture, then coat in the panko mixture.
Step 4
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and reduce heat to medium. Cook until browned, 2 to 3 minutes. Flip the fish and add the remaining 2 tablespoons oil to the pan. Cook, adjusting heat as necessary, until browned and just cooked through, 2 to 3 minutes more. Sprinkle with salt. Serve the fish with the tartar sauce, pickled fennel and lemon wedges, if desired.
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