• 3/4 cup mayonnaise 175 mL
• 1/2 cup finely diced VLASIC® Kosher Dill Pickles 125 mL
• 1 tbsp finely chopped fresh dill 15 mL
• 1 tbsp finely chopped fresh chives or 1/2 tsp (15 mL) onion powder 15 mL
• 1 tsp each: Dijon mustard, lime or lemon juice 5 mL
• 3/4 cup all-purpose flour 175 mL
• 1/4 cup cornmeal 50 mL
• Salt and pepper
• 1 1/2 lb tilapia fillets (or sole or halibut) 750 g
• 1 egg, lightly beaten 1
• 1 tbsp butter or margarine 15 mL
• Chopped fresh parsley or dill sprigs for garnish

1. Mix together in small bowl, mayonnaise, pickles, dill, chives, mustard and lime juice. Cover and refrigerate up to 3 days.
2. Mix together in large flat dish, flour, cornmeal, salt and pepper. Dip fish in egg then in flour mixture.
3. Melt butter in large skillet over medium-high heat. Fry fish 2 to 3 minutes per side, until fish is opaque in centre. Garnish with parsley if desired. Serve with tartar sauce.

Makes 4 servings.
Enjoy this crispy, sweet tasting fish with a generous dollop of delectable tartar sauce. Sauce also great on grilled chicken breast on a bun, or on burgers.
Per Serving (with 2 tbsp/30 mL sauce): 428 Cal; 39.0g Pro; 20.9g Fat; 20.9g Carb; 1.1g DFib