Save This dish features tender fish fillets dredged in seasoned flour, dipped in egg wash, and coated with spiced breadcrumbs before frying until golden and crisp. Paired with a creamy tartar sauce made from mayonnaise, pickles, capers, lemon juice, and mustard, it offers a satisfying contrast of textures and flavors. Serve hot with lemon wedges to brighten each bite. Quick to prepare and easy to cook, this classic pairing shines at family dinners or casual get-togethers.
My college roommate's grandmother visited one weekend and made this fish fry in our tiny apartment kitchen. The smell of frying fish drew neighbors from down the hall who ended up staying for dinner. Something about crispy golden fillets brings people together like nothing else.
Last summer my kids begged me to make this every Friday night after trying it at a friend's house. Now it is our official weekend tradition, complete with extra tartar sauce for dipping fries. Even the pickiest eater asks for seconds.
Ingredients
- White fish fillets: Cod and haddock hold up beautifully but tilapia works perfectly for a budget friendly option
- All purpose flour: Creates the essential first layer that helps everything else stick
- Eggs and milk: Whisked together this mixture acts as the glue between flour and crumbs
- Breadcrumbs: Panko gives extra crunch while regular crumbs offer that classic coating
- Paprika and garlic powder: These spices transform plain breadcrumbs into something special
- Mayonnaise: Real mayo makes all the difference in the tartar sauce
- Pickles and capers: The combination of tangy pickles and briny capers is what makes restaurant tartar sauce taste so good
- Fresh lemon juice: Brightens the sauce and cuts through the rich fried fish
- Dijon mustard: Just enough to add depth without overwhelming the other flavors
Instructions
- Prep your fish fillets:
- Pat them completely dry with paper towels so the coating sticks properly
- Set up your coating station:
- Arrange three shallow bowls in order: flour mixed with salt and pepper, eggs whisked with milk, then breadcrumbs combined with paprika and garlic powder
- Coat each fillet:
- Dredge in flour shaking off excess, dip in egg mixture letting extra drip off, then press firmly into breadcrumbs
- Heat the oil:
- Pour enough vegetable oil to reach 1/2 inch up the side of your skillet and heat until it shimmers but does not smoke
- Fry to golden perfection:
- Cook fillets 3 to 4 minutes per side until deep golden brown and fish flakes easily
- Make the tartar sauce:
- Stir together mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley until well combined
- Serve immediately:
- Plate the hot fish with a generous dollop of tartar sauce and fresh lemon wedges
Save My father in law swore this was the best fish fry he had ever eaten and now requests it every time he visits. There is something deeply satisfying about serving such a comforting meal to people you love.
Getting That Perfect Crunch
The secret to restaurant style crunch is pressing the breadcrumbs firmly onto the fish after the egg dip. Do not just shake them on. Take your time and really press the coating into every nook and cranny.
Making Tartar Sauce Your Own
Once you master the basic recipe try adding a pinch of cayenne or swap chopped dill for the parsley. My sister adds a teaspoon of horseradish when she wants extra kick. Make it yours.
Serving Ideas That Make It A Meal
This fish fry deserves sides that match its casual comfort. Coleslaw, potato wedges, or even just a simple green salad turn it into dinner.
- Baked frozen fries are an easy hands free side
- A crisp green salad balances the richness perfectly
- Corn on the cob works wonderfully in summer months
Save There is nothing quite like the sound of fish sizzling in hot oil to make a kitchen feel like home.
