Crispy Fish with Tartar

The smell of frying fish always takes me back to Friday nights at my grandparents house, where the kitchen would fill with that unmistakable golden crispness and my grandmother would hum along to the radio while tending the skillet.

Last summer my partner asked me to recreate their childhood fish fry memories, and after testing seven different breading combinations, this panko version finally earned their seal of authentic approval.

Ingredients

• White fish fillets: Cod, haddock, or pollock work beautifully because they hold their shape during frying and have a mild sweetness that lets the coating shine
• Salt and pepper: Season the fish generously before breading, otherwise the final dish will taste flat no matter how crispy it gets
• All-purpose flour: This first coating helps the egg wash stick better, creating that essential adhesive layer between fish and crumbs
• Eggs and milk: Whisked together until completely uniform, this mixture binds everything and adds richness
• Panko breadcrumbs: Their larger, airy flakes create that irresistible shatteringly crisp exterior regular crumbs just cannot match
• Vegetable oil: You need enough to reach about halfway up the fillets for even frying without requiring a deep fryer
• Mayonnaise: Use real mayonnaise rather than light versions for the creamiest tartar sauce base
• Dijon mustard: This adds just enough sharpness to cut through the rich fried fish and mayonnaise
• Chopped pickles: Cornichons pack more flavor in smaller pieces, but any good quality pickle will work
• Capers: Rinse them well to remove excess brine, then chop finely so they distribute evenly throughout the sauce
• Fresh lemon juice: Squeeze this just before mixing, as bottled juice lacks the bright acidity needed here
• Fresh parsley: Flat leaf parsley has more flavor than curly, and that little pop of green makes the sauce look homemade

Instructions

Prep the fish:

Pat each fillet completely dry with paper towels, then season both sides thoroughly with salt and pepper, letting them sit while you set up everything else

Set up your breading station:

Arrange three shallow bowls in order: flour first, then the egg mixture whisked with milk until smooth, and finally the panko breadcrumbs

Coat the fillets:

Dredge each fish piece in flour, shaking off any excess, then dip it into the egg wash letting the extra drip off before pressing it firmly into the breadcrumbs

Heat the oil:

Pour about half an inch of vegetable oil into a large skillet and heat it over medium-high until it shimmers and a small pinch of breadcrumbs sizzles immediately

Fry to golden:

Carefully place the fillets in the hot oil without crowding the pan, cooking for 3 to 4 minutes per side until deeply golden and the fish flakes easily

Make the sauce:

While the fish drains, stir together the mayonnaise, mustard, chopped pickles, capers, lemon juice, and parsley, then season to taste and refrigerate

Serve immediately:

Plate the hot fish with generous dollops of tartar sauce and lemon wedges on the side for squeezing over the crispy tops

Save

My friend Sarah, who swore she hated fish, tried this at a summer dinner party and went back for thirds, admitting later that she had never actually had properly fried fish before.

Making It Extra Crispy

After dozens of batches, I discovered that letting the breaded fish sit on a wire rack for at least 10 minutes before frying gives the coating time to set properly, which means fewer crumbs falling off in the hot oil.

The Tartar Sauce Secret

Making the sauce at least an hour ahead lets the flavors meld together beautifully, and I always double the recipe because it keeps well in the refrigerator and somehow tastes even better the next day.

Perfect Sides And Timing

The key is having everything else ready before the fish hits the oil, because fried fish waits for no one and deserves to be eaten the moment it emerges from that sizzling pan.

• Start heating the oil just before you begin breading the last fillet
• Warm your serving plates in the oven so the fish stays crisp longer
• Set out lemon wedges and extra tartar sauce before you start frying

Save

There is something deeply satisfying about hearing that first crunch, and this recipe brings that simple joy to your own kitchen table.

Recipe FAQs

→ What type of fish works best for this dish?

White fish varieties like cod, haddock, or pollock are ideal due to their mild flavor and firm texture that holds up well during frying.

→ How can I achieve extra crispiness on the fish?

Using panko breadcrumbs instead of regular ones and frying at the correct oil temperature ensures a crispier coating.

→ Can the tartar sauce be prepared in advance?

Yes, the tartar sauce can be mixed ahead and refrigerated to allow flavors to meld before serving.

→ What oil is recommended for frying the fish?

Vegetable oil is preferred for frying as it has a high smoke point and neutral flavor.

→ Are there gluten-free options for the coating?

Substitute regular breadcrumbs with gluten-free crumbs to accommodate gluten restrictions without sacrificing texture.