Recipe by Rachael Ray
3/4 cup vegan mayonnaise (I like Sir Kensington’s Fabanaise)
1/4 cup chopped mixed fresh dill and chives
About 1/4 cup finely chopped cornichons or relish (I like Wickles)
Juice of 1 lemon (about 1/4 cup)
2 tbsp. small capers
1 cup flour
Salt and pepper
4 large eggs
4 thin slices good-quality white bread
3 tbsp. safflower or canola oil
2 tbsp. butter
4 sole or tilapia fillets (6 to 8 oz. each)
1 lemon, cut into wedges
Frozen fries (cooked according to package directions), malt vinegar, fine sea salt, and oil-and-vinegar slaw, for serving (optional)
1. In a small bowl, mix the ingredients for the tartar sauce. Cover and chill.
2. In a shallow dish, add the flour; season with salt and pepper. In another shallow dish, season the eggs and beat until blended.
3. Lightly toast the bread. Cut each slice corner to corner. On each plate, arrange 2 toast pieces crust side to crust side, making a rhombus shape.
4. In a large nonstick skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the butter and let it melt and foam. Dredge the fish in the flour, then coat in the egg. Working in batches, cook the fish until deep golden, 2 to 3 minutes per side. Place the fish on top of the toast. Serve with the lemon wedges and tartar sauce and, if you like, fries, malt vinegar, sea salt, and slaw.