Crispy Fish with Tartar Sauce (Printable)

Golden fried fish fillets paired with creamy, tangy tartar sauce for satisfying family dinners.

# 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 Steps:

01 - Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
02 - Set up three shallow bowls: one with flour, one with beaten eggs whisked with milk, and one with breadcrumbs mixed with paprika and garlic powder.
03 - Dredge each fillet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs.
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, 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
06 - Combine mayonnaise, pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl. Mix well and season with salt and pepper.
07 - Serve hot fish fillets with tartar sauce and lemon wedges.

# Expert Advice:

01 -
  • The crunch on that first bite is absolutely worth every minute of prep work
  • Homemade tartar sauce is a completely different experience than anything from a jar
  • Everyone gets to customize their own fillet with extra sauce or lemon
02 -
  • Do not overcrowd the pan or your fish will steam instead of fry and turn soggy
  • Let the oil come back to temperature between batches for consistent results
03 -
  • If the oil is smoking, it is too hot and will burn the coating before the fish cooks through
  • A candy thermometer takes the guesswork out of oil temperature

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