Crispy Fish with Tartar (Printable)
Golden fried fish fillets paired with zesty tartar sauce for a comforting meal.
# What You'll Need:
→ Fish and Breading Station
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→ Tartar Sauce
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# How-To Steps:
01 - Pat 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, whisk eggs with milk in the second, and spread breadcrumbs in the third.
03 - Coat each fillet in flour, shaking off excess. Dip into egg mixture, then press into breadcrumbs to coat thoroughly on all sides.
04 - Pour ½ inch of vegetable oil into a large skillet. Heat over medium-high heat until oil shimmers and reaches 350°F.
05 - Fry fillets in batches for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to wire rack to drain.
06 - Combine mayonnaise, Dijon mustard, pickles, capers, lemon juice, and parsley in a small bowl. Season with salt and pepper. Mix thoroughly and refrigerate until serving.
07 - Plate fried fish immediately with chilled tartar sauce on the side. Garnish with lemon wedges if desired.
# Expert Advice:
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- The tartar sauce alone will become your go to condiment for everything from fries to sandwiches
- Frying fish at home feels like a restaurant treat but comes together faster than delivery
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- Crowding the pan drops the oil temperature dramatically, making the fish soggy instead of crisp
- Letting the breaded fillets rest for 10 minutes before frying helps the coating adhere better
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- A instant-read thermometer should read 145°F at the thickest part for perfectly cooked fish
- Sprinkle a pinch of paprika into the flour for subtle color and depth