Recipe: Crispy fish with fines herbes ravigote

RAVIGOTE: A sauce with fines herbes (parsley, chervil, chives, tarragon), capers and shallots accents crispy fish.
(Bob Chamberlin / Los Angeles Times)

Total time: About 25 minutes

Servings: 4

1 cup mayonnaise

1 tablespoon each finely chopped tarragon, flat-leaf parsley and chervil


2 tablespoons chopped chives

1 tablespoon drained and rinsed capers

2 teaspoons minced shallot

2 teaspoons lemon juice, or to taste



Freshly ground white pepper

Freshly ground black pepper

4 thick fillets (5 to 6 ounces each) flounder, sole or other mild fish, skinless

3/4 cup flour

2 large eggs, beaten with 3 tablespoons milk

1 1/2 cups panko (Japanese bread crumbs)

Vegetable or canola oil for frying


1. For the ravigote sauce: In a small bowl, stir together the mayonnaise, tarragon, parsley, chervil, chives, capers and shallot. Add 2 teaspoons lemon juice, or to taste. Season if desired with salt and white pepper.

2. Season the fish with a pinch each of salt and black pepper on both sides. Dredge the fish fillets lightly in the flour, then in the egg mixture and finally in the panko, coating well. Set aside on a rack.

3. Add enough oil to come about one-half inch up the sides of a large skillet. Heat over medium-high heat until hot enough that the fillets sizzle gently when placed in the oil. Cook the fillets until crisp and browned on the bottom, about 2 minutes. Then flip them over and cook until they are just done, 2 to 3 minutes longer, depending on the thickness (a slim knife should slide easily into the thickest part). Serve at once, with the ravigote alongside.

Each serving: 554 calories; 32 grams protein; 36 grams carbohydrates; 1 gram fiber; 32 grams fat; 4 grams saturated fat; 185 mg. cholesterol; 339 mg. sodium.

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