Recipe for Fried Fish and Tarragon Aioli Sauce

We recently discovered a tasty and inexpensive fish called Swai.  At $2.99/lb, you can't go wrong.  Even my finicky eater, who normally abhors fish, enjoys this meal.

Here is how my honey likes it best:

2-3 fillets of Swai
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For Dredging
1 C unbleached flour
salt & pepper to your liking
1/2 tsp paprika
1/2 tsp mustard powder
1 tsp dill
1 tsp tarragon
1/2 tsp majoram
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Egg Wash
2 eggs
2 tablespoons of milk
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Outer crust 

1 pkg Panko breadcrumbs (Japanese style)

Instructions 
1. Rinse fillets and pat dry with paper towel
2. In a bowl, crack eggs and  mix with milk.  Beat until well combined.
3. Combine flour and herbs, stirring well to evenly distribute herbs;
4. Place the breadcrumbs in a Ziplock bag
5. Cut fillets in strips measuring approximately 2 x 3 (more manageable)
6. Dip the fillets in the flour mixture coating both sides evenly.
7. Dip the fillets in the egg mixture
8. Place fillets one at a time in the breadcrumbs bag and shake until evenly coated

9. Fill a heavy skillet with approximately 1 inch Canola oil for frying. Preheat oil.  Test oil for temperature by taking one breadcrumb and letting it fall into the oil.  When the oil is ready the crumb should hit the bottom of the pan and immediately float to the top and sizzle.  (alternatively you can measure the temperature which should be about 350F degrees). On an electric stove this is a medium to medium high setting.

10. Fry fish pieces one or two at a time not to crowd the pan for about 4 minutes per side until golden brown.  Drain on paper towel.

Tartar Sauce:

This tastes best if made in advance and placed in the fridge to allow flavors to marinade.

Cornichons are tiny little pickles as pictured above.

1/2 C Mayonaise
2 Cloves Garlic minced
3 Cornichons diced in very small pieces
1 T capers
1 tsp dill
1 tsp tarragon
pepper
juice of one lemon

Serve dish with lemon wedges.  My kids love potato salad with this!