Crispy Fish with Tartar Sauce (Printable version)
Golden crispy fish fillets paired with creamy, tangy tartar sauce for a delicious meal.
# What You'll 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 tablespoons milk
05 - 1 1/2 cups breadcrumbs (panko or regular)
06 - 1 teaspoon paprika
07 - 1/2 teaspoon garlic powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - Vegetable oil, for frying
→ For the Tartar Sauce
11 - 1/2 cup mayonnaise
12 - 2 tablespoons finely chopped pickles (gherkins or dill pickles)
13 - 1 tablespoon capers, drained and chopped
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 tablespoon fresh parsley, chopped
17 - Salt and pepper, to taste
→ For Serving
18 - Lemon wedges
# How to Prepare:
01 - Pat fish fillets completely dry with paper towels. Season both sides generously with salt and pepper.
02 - Arrange three shallow bowls: first with flour, second with beaten eggs whisked with milk, third with breadcrumbs combined with paprika and garlic powder.
03 - Dredge each fillet in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into breadcrumbs to coat completely.
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 without overcrowding, 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl. Mix thoroughly and season with salt and pepper to taste.
07 - Serve hot fish fillets immediately with tartar sauce and fresh lemon wedges.
# Expert advice:
01 -
- The homemade tartar sauce is a total game changer and keeps everyone coming back for seconds
- That restaurant quality crunch is achievable in your own kitchen without any fancy equipment
02 -
- Dry fish equals crispy fish, so don't rush the paper towel step
- Letting breaded fish rest for 10 minutes before frying helps the coating adhere better
03 -
- Use a kitchen thermometer to maintain 350°F oil temperature
- Season each layer of the breading process for maximum flavor