Crispy Fish with Tartar (Print Version)
Crispy fried fish fillets served with a zesty, homemade tartar sauce for a classic meal.
# What You Need:
→ Fish and Breading
01 - 4 white fish fillets (5-6 oz each), cod, haddock, or pollock
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1½ cups panko or regular breadcrumbs
08 - Vegetable oil, for frying
→ Tartar Sauce
09 - ½ cup mayonnaise
10 - 1 tablespoon Dijon mustard
11 - 2 tablespoons finely chopped pickles or cornichons
12 - 1 tablespoon capers, rinsed and chopped
13 - 2 teaspoons fresh lemon juice
14 - 1 tablespoon finely chopped fresh parsley
15 - Salt and pepper, to taste
# How To Make:
01 - Pat the fish fillets dry with paper towels. Season both sides generously with salt and black pepper.
02 - Set up three shallow bowls: place flour in the first bowl, beat eggs with milk in the second bowl, and place breadcrumbs in the third bowl.
03 - Dredge each fillet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs, pressing gently to adhere.
04 - In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering but not smoking.
05 - Fry the fish fillets in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper towels to drain excess oil.
06 - Combine mayonnaise, Dijon mustard, pickles, capers, lemon juice, and parsley in a small bowl. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
07 - Serve the fried fish hot with tartar sauce on the side. Accompany with lemon wedges, fries, coleslaw, or a fresh green salad as desired.
# Expert Tips:
01 -
- The crunch on that first bite is absolutely addictive
- Homemade tartar sauce puts anything store-bought to shame
02 -
- Crowding the pan drops the oil temperature and makes the fish soggy. Fry in batches for the best results.
- Let the fish rest on a wire rack, not paper towels, so air can circulate and keep that crunch intact.
03 -
- Season every layer of the breading process, not just the finished fish
- Let coated fish rest for ten minutes before frying to help the coating set