Crispy Fish Tartar Sauce (Printable)

Golden-fried fish with creamy tartar and zesty lemon wedges, perfect for easy gatherings.

# What You'll Need:

→ For the Fish Fry

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→ For the Tartar Sauce

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→ For Serving

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# How to Make It:

01 - Pat fish fillets completely dry with paper towels. Season both sides generously with salt and pepper.

02 - Arrange three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine breadcrumbs with paprika and garlic powder in the third.

03 - Dredge each fillet in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into breadcrumb mixture to coat completely.

04 - Pour 1/2 inch vegetable oil into a large skillet. Heat over medium-high heat until oil shimmers and reaches 350°F.

05 - Fry fish in batches, cooking 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain excess oil.

06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a mixing bowl. Stir thoroughly until well blended. Season with salt and pepper to taste.

07 - Arrange hot fish fillets on serving plates. Serve immediately with tartar sauce and fresh lemon wedges.

# Expert Advice:

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The tartar sauce alone will become your go-to condiment for everything
Restaurant quality results without any fancy techniques or equipment

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Crowding the pan drops the oil temperature and makes soggy fish so cook in batches
Letting coated fish sit for 5 minutes before frying helps the coating set better

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Keep fried fish warm in a 200°F oven while finishing remaining batches
Double the tartar sauce recipe because it keeps for weeks in the refrigerator

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