Crisp Coated Filets With Tarragon Tartar Sauce

• 2 cups water
• 12 lemon, juiced
• 14 teaspoon salt
• 1 lb cod (halibut, sole, or other whitefish)
• 12 cup corn flake crumbs
• 14 cup parmesan cheese, grated
• 2 eggs, slightly beaten
• 14 cup vegetable oil
• lemon wedge (optional)
• parsley sprig (optional)
• 12 cup mayonnaise
• 12 cup dill pickle, finely diced
• 3 tablespoons onions, finely diced
• 2 tablespoons parsley, chopped
• 12 lemon, grated peel and juice
• 34 teaspoon tarragon, dried crushed
• 18 teaspoon pepper

1. In a large shallow dish, combine the ice water, lemon juice, and salt.
2. Add the filets; let stand 5 minutes.
3. Drain and pat dry with paper toweling.
4. In a shallow dish, combine the corn flake crumbs and Parmesan cheese.
5. Dip filets into beaten eggs and then into crumb mixture.
6. Dip and coat again.
7. Let stand a few minutes for coating to set.
8. In a large skillet, heat the oil and saute the filets for 3 to 4 minutes on each side until lightly browned and fish flakes easily with a fork.
9. Garnish with lemon wedges and parsley sprigs.
10. Serve with Tarragon Tartar Sauce.
11. To make Tarragon Tartar Sauce, mix all ingredients and chill until use.
12. Note: More corn flake crumbs and Parmesan cheese may be needed depending on the number of filets per pound.

water, lemon, salt, cod, flake crumbs, parmesan cheese, eggs, vegetable oil, lemon, parsley, mayonnaise, dill pickle, onions, parsley, lemon, tarragon, pepper

Taken from www.food.com/recipe/crisp-coated-filets-with-tarragon-tartar-sauce-517314 (may not work)