For the wasabi tartar sauce?
- 2 egg yolks
- 1 tablespoon lemon juice
- 2 teaspoons rice wine vinegar
- 1 teaspoon Dijon mustard
- 1/2-2/3 cup grapeseed oil
- Fine sea salt
- 2 tablespoons ponzu sauce or Tamari (dark soy sauce)
- 1 teaspoon lime juice
- 1 teaspoon wasabi paste
- 2 tablespoons sweet pickle relish
- 4 fillets white fish (6 ounces each), preferably a sustainable variety such as tilapia or pollock
- Salt and pepper (or seafood seasoning – I use my own blend of spices, but I'm a fan of Old Bay as well!)
- 1/2 cup superfine Wondra flour or all-purpose flour
- 2 eggs
- 1 1/2 cups panko
- 3 tablespoons fresh chives, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic or garlic powder
- Canola oil, for shallow frying
- Wedges of lime or lemon
- Optional toppings: sliced cucumbers, daikon or radish, shredded iceberg lettuce or white cabbage, chopped shiso or cilantro leaves
For the wasabi tartar sauce, make a mayonnaise: In a large bowl, whisk the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady, thin stream until emulsified. Season with sea salt to taste. (Alternatively, use 1 cup store-bought mayo.) Stir in the ponzu sauce (or Tamari) and lime juice; mix well. Add the wasabi and relish, to taste.
Season the fish liberally on both sides. Place the flour in a medium size dish; beat the eggs and a splash of water in a second medium size dish; and combine the panko with the chives, ginger and garlic in a third medium size dish. Coat the fish evenly in flour, then egg, then panko mixture.
In a large skillet, heat a shallow layer of oil, about a quarter-inch, over medium to medium-high heat. Fry the fish until golden, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain and squeeze a wedge of lime or lemon over the fish.