Crispy Fish with Tartar (Print Version)
Golden fish fillets fried crisp, served with creamy tartar and lemon wedges for a classic meal.
# What You Need:
→ For the Fish Fry
01 - 4 white fish fillets (5 oz each), cod, haddock, or tilapia
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 1 1/2 cups breadcrumbs (panko or regular)
06 - 1 tsp paprika
07 - 1/2 tsp garlic powder
08 - 1 tsp salt
09 - 1/2 tsp ground black pepper
10 - Vegetable oil, for frying
→ For the Tartar Sauce
11 - 1/2 cup mayonnaise
12 - 2 tbsp finely chopped pickles (gherkins or dill pickles)
13 - 1 tbsp capers, drained and chopped
14 - 1 tbsp fresh lemon juice
15 - 1 tsp Dijon mustard
16 - 1 tbsp fresh parsley, chopped
17 - Salt and pepper, to taste
→ For Serving
18 - Lemon wedges
# How To Make:
01 - Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
02 - Set up three shallow bowls: one with flour, one with beaten eggs whisked with milk, and one with breadcrumbs mixed with paprika and garlic powder.
03 - Dredge each fillet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs.
04 - In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat until shimmering (350°F).
05 - Fry fish in batches, 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
06 - Combine mayonnaise, pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl. Mix well and season with salt and pepper.
07 - Serve hot fish fillets with tartar sauce and lemon wedges.
# Expert Tips:
01 -
- The cruncy exterior gives way to incredibly tender, flaky fish inside
- Homemade tartar sauce puts anything from a jar to shame
- Everything comes together in under 40 minutes for a satisfying meal
02 -
- Overcrowding the pan drops the oil temperature and results in soggy fish, so fry in batches
- Letting the coated fish sit for 10 minutes before frying helps the coating set and prevents it from falling off
03 -
- Panko breadcrumbs create an incredibly light and airy crunch that regular crumbs cannot match
- Adding a pinch of cayenne to the breadcrumb mixture gives a subtle warmth that complements the mild fish