Soak them smaller fillets overnight in "Apple Juice", shake and bake them for dinner the next day.
If you want them crunchy, hot pan fry them just enough to get them crisp, than bake them tell done.
I'm not much of a Tarter Sauce guy...but I love the Dill Mustard made by Beaverton Foods
under the "Inglehoffer"
Creamy Dill Mustard label. I also make a cold sandwich from leftover fillets, add some baby Swiss cheese, red onion, a leaf or two of loose greens, all on a fresh bun or even a bagel if you like...Mmmmmm...Mmmm
They also have a very good Tulelake Horseradish
. And a Wasabi Horseradish
...that will really light you up....Uf-Da!