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Parve
Easy
20 Minutes
Diets 
Turbot is my favorite fish to serve when I have guests because it pleases the fish lovers and the picky eaters. It took a few tries to make a perfectly paired sauce. Ladies and gents, allow me to present the perfect tartar sauce.
1 cup crispy panko crumbs, such as Gefen Panko Crumbs
1/2 tablespoon fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
4 turbot fillets
1/2 cup Mishpacha Flour
2 eggs, beaten
1/2 cup Gefen Mayonnaise
2 sour pickles, minced
1 and 1/2 tablespoons fresh dill, minced
1 and 1/2 tablespoons Gefen Maple Syrup
In a large bowl combine panko crumbs, parsley, salt, and black pepper.
Pat the fish dry and slice into small, finger-shaped sticks. Dredge in flour, then eggs, and then panko crumb mixture.
Heat oil in a medium skillet over medium heat. When oil is hot, gently fry fish for one to two minutes on each side, or until golden.
To make tartar sauce, place mayonnaise, pickles, dill, and maple syrup into a small bowl and mix well.
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