The crispy fillets come out of the box ready to cook, so you can have dinner on the table in twenty minutes. Serve them with a quick tartar sauce, rice or potatoes, and a sharp salad to cut the richness.

Serves 2. 25 minutes, 12 at the stove.

About 1990 calories a serving, 61 g protein, 122 g carbohydrate, 140 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.3 min
2. Place the frozen fillets in the pan without crowding; work in two batches if needed, cooking the first batch for 4 to 5 minutes per side until the coating is golden, then transfer to a plate and cook the second batch.5 min
3. While the fish cooks, stir 1/4 cup mayonnaise with the juice of half a lemon, salt, and pepper; add minced pickle or capers from the pantry if you have them.
4. Serve the fillets hot with the tartar sauce spooned alongside.

Note The fillets hold well for a day or two in an airtight container. Leftovers make a fine sandwich on toasted bread with the tartar sauce and lettuce. Serve with steamed broccoli or a green salad with vinegar dressing.