One-Skillet Panfish Fry Dinner With Guinness Tartar Sauce

Serves 4

Plan ahead; fish needs to soak in almond milk for two to three hours. Click here for video highlights of how to prepare the recipe.


• 2 lb. filleted panfish

• 32 oz. unsweetened almond milk


Brussels sprouts:

• 1 lb. thick-cut bacon, diced

• 1 lb. Brussels sprouts, cut in half

• 2 tbsp. butter

• 2 tsp. kosher salt

• 2 tsp. pepper

• 1 c. sliced almonds



• 1 lb. russet potatoes, diced (1-inch cubes)

• ½ tbsp. kosher salt

• ½ tbsp. black pepper

• ½ tbsp. granulated garlic

• ½ tbsp. sugar

• ½ tbsp. chili powder

• 2 c. peanut oil, for frying

• ½ medium yellow onion, diced

Guinness Tartar Sauce:

• ½ medium shallot, finely diced

• ½ tbsp. freshly minced garlic

• ¼ c. Guinness stout

• 1 c. mayonnaise

• 1 tbsp. white wine vinegar

• ⅔ tsp. Dijon mustard

• Juice from ¼ lemon

• 2 tbsp. minced dill pickle

• ½ tbsp. pickle juice

• ½ tsp. kosher salt

• ½ tsp. black pepper


Flour mixture:

• 1½ c. flour

• ½ tbsp. kosher salt

• ½ tbsp. black pepper

• 1 tbsp. granulated garlic

• 1 tbsp. onion powder

• 1 tbsp. chili powder

• 1 tbsp. dry thyme


Soak fish in almond milk for 2 to 3 hours.


To make Brussels sprouts: Heat a large cast iron skillet on medium heat until hot, about 5 minutes. Add bacon to skillet, stirring often. Once bacon is crisp, drain through sieve and reserve grease. Add about 2 tablespoons of bacon grease back to skillet and add Brussels sprouts. Increase heat to medium-high in order to sear sprouts. Add 2 tablespoons butter to pan and 2 teaspoons each of salt and black pepper to sprouts and toss often to achieve even sear. Add sliced almonds. Remove once sprouts are soft but not mush. Set aside.


To make tartar sauce: In the same skillet, add shallots and fresh garlic. Cook until brown and soft, and deglaze by adding Guinness and scraping up any bits and pieces at the bottom of the skillet. Stir often until Guinness is absorbed and skillet is mostly deglazed. Place shallots and fresh garlic in a mixing bowl and add mayo, vinegar, mustard, lemon juice, pickle and pickle juice, ½ teaspoon salt and ½ teaspoon pepper. Mix thoroughly and refrigerate until ready to serve.


To prepare potatoes: Add potatoes to a large pot and cover with water. Bring to boil, then completely drain water immediately. In separate bowl, combine ½ tablespoon salt, ½ tablespoon black pepper, granulated garlic, sugar and ½ tablespoon chili powder. Mix in with potatoes. In same cast-iron skillet, add remaining bacon grease, along with 2 cups peanut oil. Heat oil to 350 degrees before adding potatoes. Fry potatoes until golden brown, adding diced onion at end to brown. Remove potatoes/onions when golden; drain on paper towel.


To fry fish: In a bowl, combine flour, ½ tablespoon salt, ½ tablespoon pepper, granulated garlic, onion powder, 1 tablespoon chili powder and thyme. Dredge fillets through flour mixture. Heat oil in skillet to 350 degrees over medium heat. Fry fish on both sides until golden brown, then drain on paper towel.


If at home, reheat Brussels sprouts and potatoes for 10 minutes in 300-degree oven. Serve with fish, with tartar sauce on the side.