Baked Fish Sandwiches with Chipotle Tartar Sauce

I was in the mood for a fish sandwich and onion rings so I decided to use the same technique for both.  I made my usual Baked Onion Rings (posted 05/23/2011) but doubled up on the crumbs.  When I was done coating the rings, I put the fish (I used Tilapia) in the leftover kefir mixture and pressed it into the crumbs.  I baked both on a rack like usual and sprayed the crumbs with cooking spray (helps to brown them).  I used the same oven temperature for the fish and the rings (450 degrees) and the fish was done in about 12 minutes.

Served the fish with a Chipotle Tartar Sauce which added great flavor.  Tilapia is such a flavorless fish but I get fresh Tilapia at Costco for about $5.99 a pound, so I use it often.  Here's the Chipotle Tartar Sauce recipe.  Use as much or little chipotle as you want.  I use more than 2 teaspoons but it's a good place to start.  If you haven't used chipotles in adobo sauce, you should!  They give a nice smokey heat.  Look for them in small cans in the Latin food section at your grocery store.

1/2 cup mayonnaise

2 T. pickle relish (I use Wickles because they’re wickedly delicious!)

1 T. Champagne or white wine vinegar

1 T. capers, drained and chopped

1 t. coarse-grained mustard

2 t. chipotle in adobo sauce, seeds removed and minced fine

Pinch kosher salt

Pinch freshly ground black pepper

Combine ingredients and refrigerate.