Fry the fillets just as you would fish that's been deboned. Serve warm with tartar sauce, which can be bought pre-made, or make your own by mixing 1 cup of mayonnaise with a spoonful of pickles, 1/2 spoonful of capers, and 1/2 spoonful of chopped parsley, everything finely chopped.
Fry the fillets just as you would fish that's been deboned. Serve warm with tartar sauce, which can be bought pre-made, or make your own by mixing 1 cup of mayonnaise with a spoonful of pickles, 1/2 spoonful of capers, and 1/2 spoonful of chopped parsley, everything finely chopped.
