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Instructions Tartar Sauce: Whisk mayo with lemon juice, Dijon and coconut aminos in a medium bowl until smooth. Stir in pickles, capers, onion and dill. Season with salt and pepper. Cover and refrigerate until ready to serve. Fish: Pat fish dry with paper towels. Cut each fillet into 3 smaller-sized pieces. Season lightly with salt and pepper. Line a large plate with parchment. Combine arrowroot starch, curry powder and cayenne in a shallow bowl. Whisk egg in a second shallow bowl. Combine potato flakes, ½ tsp salt and ¼ tsp pepper in a third shallow bowl. Working with 1 piece of fish at a time, dredge pieces in starch mixture, then shake off excess starch. Dip both sides into egg, then coat all over with potato flake mixture, pressing gently so it sticks. Transfer to prepared plate. ....
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