Save This dish features perfectly seasoned white fish fillets coated in flavorful breadcrumbs and fried to golden crispness. The creamy tartar sauce combines mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley for a tangy complement. Serve hot with lemon wedges for a simple yet impressive meal, ideal for quick cooking and gatherings.
Using common pantry spices like paprika and garlic powder in the breading mix enhances the crust’s flavor and color. For extra crunch, panko breadcrumbs deliver a lighter texture. Alternative fish options like haddock or pollock offer versatility while baking is a suitable healthier cooking method.
My dad had this Friday night ritual where he would bread fish at the kitchen counter while my mom made tartar sauce from scratch. The whole house would smell like frying oil and lemon, and we would all gather around the stove waiting for the first piece to emerge from the oil, golden and crackling.
Last summer my neighbor came over while I was frying fish for dinner. She ended up staying for hours, standing at the counter with me while we breaded fillet after fillet and talked about everything and nothing at all.
Ingredients
- White fish fillets: Cod holds up beautifully but tilapia works perfectly fine too
- All-purpose flour: This is your first line of defense for crispy coating
- Eggs and milk: Whisk them together into a smooth, golden wash
- Breadcrumbs: Panko gives you that incredible shatter crunch everyone loves
- Paprika and garlic powder: These add a subtle warmth that people notice but cannot quite place
- Mayonnaise: Use a good quality one because the tartar sauce flavor depends on it
- Pickles and capers: Chop them finely so you get little bursts of tangy brightness in every bite
- Fresh lemon juice: Fresh is absolutely worth it here
Instructions
- Get your fish ready:
- Pat the fillets completely dry with paper towels and season both sides generously with salt and pepper
- Set up your breading station:
- Arrange three shallow bowls in a line with flour in the first, eggs whisked with milk in the second, and breadcrumbs mixed with paprika and garlic powder in the third
- Coat each fillet:
- Dredge in flour first and shake off the excess, dip into the egg mixture, then press firmly into the breadcrumbs to coat thoroughly
- Heat your oil:
- Pour enough oil into a large skillet to reach about half an inch up the sides and heat over medium-high until shimmering
- Fry until golden:
- Cook the fish in batches for three to four minutes per side until deeply golden and transfer to paper towels to drain
- Whisk the tartar sauce:
- Combine mayonnaise, pickles, capers, lemon juice, Dijon mustard and parsley in a small bowl and season to taste
- Serve immediately:
- Plate the hot fish with generous dollops of tartar sauce and lemon wedges on the side
Save Something about standing at the stove frying fish makes people linger in the kitchen. The sizzling sound draws them in and the smell keeps them there, even before the food is ready.
The Secret to Extra Crunch
Panko breadcrumbs are a game changer here. Their larger flakes create this incredibly airy, shattery crust that regular breadcrumbs just cannot achieve.
Making It Ahead
You can bread the fillets up to an hour before frying and keep them on a parchment lined baking sheet in the refrigerator. This actually helps the coating adhere better.
Serving Ideas
Classic french fries are the obvious pairing, but a simple green salad with a bright vinaigrette cuts through the richness beautifully. Coleslaw works wonderfully too, adding another cool and creamy element to the plate.
- Keep some extra lemon wedges on hand
- Have tartar sauce ready before you start frying
- Serve everything piping hot for the best texture
Save Fish fry night is the kind of dinner that turns an ordinary Tuesday into something people will remember months later.
Recipe FAQs
- → What type of fish works best for frying?
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White fish like cod, haddock, or tilapia are ideal due to their mild flavor and firm texture, which holds up well to frying.
- → How do I achieve a crispy coating on the fish?
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Use a three-step breading process: flour, egg wash, then seasoned breadcrumbs. Panko breadcrumbs add extra crunch, and frying at the correct oil temperature ensures a crisp crust.
- → Can the tartar sauce be made ahead of time?
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Yes, the tartar sauce can be prepared in advance and refrigerated for several hours to allow flavors to meld, improving its taste.
- → What is the best oil for frying the fish?
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Use a vegetable oil with a high smoke point, such as canola or sunflower oil, to fry the fish evenly and avoid burning.
- → How can I make this dish healthier?
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Instead of frying, bake the coated fish fillets at 220°C (425°F) for 15–18 minutes for a lighter alternative without compromising texture.
