Crispy Fried Fish Tartar (Printable version)
Golden fried fish fillets paired with tangy tartar sauce, perfect for a satisfying meal.
# What You'll Need:
→ Fish
01 - 4 (5-6 oz) white fish fillets (cod, haddock, or pollock)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 1/2 cups panko or regular breadcrumbs
08 - Vegetable oil, for frying
→ Tartar Sauce
09 - 1/2 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 Prepare:
01 - Pat the fish fillets dry with paper towels. Season both sides generously with salt and black pepper.
02 - Arrange 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, allowing excess to drip off, then press firmly into breadcrumbs to coat evenly.
04 - In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering but not smoking.
05 - Fry the fish fillets in batches for 3 to 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 serving.
07 - Serve the fried fish hot with chilled tartar sauce on the side. Lemon wedges make a nice garnish if desired.
# Expert advice:
01 -
- The crispy panko crust stays perfectly crunchy, even after the fish has cooled slightly
- Homemade tartar sauce is shockingly simple and makes you realize storebought never really cuts it
02 -
- Do not overcrowd the pan or the oil temperature will drop and you will end up with soggy, greasy fish
- Letting the breaded fish rest for about 10 minutes before frying helps the coating set better
03 -
- A wire rack keeps fish crispy by letting air circulate instead of trapping steam like paper towels
- If your tartar sauce tastes too tart at first, let it sit for 10 minutes. The flavors meld and mellow beautifully