For Kelsey's custom seafood and fish blend: Combine the paprika
, celery salt
, mustard and pepper in a bowl and mix to combine. Makes: 2 1/2 teaspoons
For the tartar sauce: Combine the mayonnaise
, parsley, pickles, capers
, Dijon, shallot
, lemon juice
and zest and 1 teaspoon Kelsey's custom seafood
and fish blend in a bowl and mix to combine.
For the fish: Preheat the oven to 325 degrees F.
Thoroughly dry the fish fillets
on both sides and season generously with 3/4 teaspoon Kelsey's custom seafood and fish blend. Place the flour, eggs
and panko in 3 separate shallow dishes. Season each of those with 1/2 teaspoon of the seafood seasoning blend
as well. Working with one fillet at a time, gently dredge
the presentation side of the fish in the flour, followed by the egg and panko.
In a large cast-iron skillet, heat the oil over low heat. Carefully add the fish, panko-side down, and cook until the breading
is golden brown, about 3 minutes. Using a fish spatula
, flip the fish. Carefully transfer the skillet to the oven to finish cooking the fish, about 4 minutes. Serve with the lemon wedges and tartar sauce