Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce
Recipe Info - Skill Level
Recipe Info - Serving Size
6 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
8 min
Try this healthy take on breaded fish the next time you have an urge for something fried. Carnation Evaporated Lowfat 2% Milk serves as an incredibly versatile ingredient in this dual recipe for the breading and tartar sauce. Cooking the fish on the stove makes this perfect for everyday. Evaporated milk along with light cream cheese, relish and vinegar in the tartar sauce complements this fish dinner.


Step 1

Beat cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups of tartar sauce.

Step 2

Combine remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.

Step 3

Heat oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with tartar sauce and lemon wedges.


• For tartar sauce with a kick, add hot pepper sauce to taste. • If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.