Crispy Fried Fish Tartar

My dad used to make fish fry every Friday night when I was growing up. The whole house would smell like frying oil and happiness, and we'd all gather around the counter waiting for our turn at the fresh fillets. Now that I have my own kitchen, I understand exactly why he loved it so much. Something about that crispy golden exterior just makes everyone slow down and enjoy their meal together.

Last summer, I made this for a bunch of friends who dropped by unexpectedly for dinner. Everyone ended up standing around the stove, watching the fish fry and stealing bits of crispy coating. We ended up eating right there at the counter instead of at the dining table, and it was one of those nights where the food becomes secondary to the laughter and conversation.

Ingredients

• 4 white fish fillets (cod, haddock, or pollock): These mild, flaky varieties hold up perfectly to frying and don't overwhelm the delicate coating
• Salt and black pepper: Simple seasoning that makes all the difference in the final flavor
• 1 cup all-purpose flour: Creates the essential first layer that helps the egg wash stick
• 2 large eggs + 2 tablespoons milk: The milk thins the eggs just enough for an even coating
• 1½ cups panko breadcrumbs: Panko gives you that restaurant-style crunch that lasts longer than regular crumbs
• Vegetable oil: Need enough for about ½ inch in your skillet
• ½ cup mayonnaise: The creamy base for your tartar sauce
• 1 tablespoon Dijon mustard: Adds just the right amount of sharpness
• 2 tablespoons chopped pickles: I like bread and butter pickles for sweetness, but dill works great too
• 1 tablespoon capers: These little bursts of brine make the sauce unforgettable
• 2 teaspoons fresh lemon juice: Brightens everything and cuts through the rich mayonnaise
• 1 tablespoon fresh parsley: Adds color and a fresh herbal note

Instructions

Prep the fish:

Pat each fillet completely dry with paper towels, then season both sides generously with salt and pepper. Let them sit while you set up your station.

Set up your breading station:

Arrange three shallow bowls in a line: flour first, beaten eggs mixed with milk second, and panko breadcrumbs third. This assembly-line setup keeps everything organized and prevents cross-contamination.

Coat the fillets:

Dredge each fish piece in flour, shaking off any excess. Dip it into the egg mixture, letting any drip off, then press it firmly into the breadcrumbs to coat completely.

Heat the oil:

Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until it shimmers and a few breadcrumbs sizzle immediately when dropped in.

Fry to golden perfection:

Cook the fillets in batches for 3 to 4 minutes per side, until they're deeply golden and the fish flakes easily. Transfer to a wire rack instead of paper towels to keep them crispy on all sides.

Whisk together the sauce:

Combine the mayonnaise, Dijon, pickles, capers, lemon juice, and parsley in a small bowl. Season with salt and pepper to taste, then refrigerate until you're ready to serve.

Save

This recipe became my go-to for birthdays and casual celebrations alike. There's something about the ritual of setting up the breading station and the satisfaction of that first bite that makes everyone feel special, regardless of the occasion.

Getting the Perfect Crunch

I learned the hard way that the oil temperature matters more than anything. If it's too cool, the fish absorbs oil and turns greasy. Too hot, and the coating burns before the fish cooks through. A simple kitchen thermometer takes all the guesswork out of it.

Making It Your Own

Sometimes I add a pinch of paprika or garlic powder to the flour for extra depth. Old Bay seasoning works beautifully too, especially if you're going for that coastal seafood shack vibe.

Sides That Complete the Meal

A proper fish fry deserves the right accompaniments. Crispy french fries are classic, but a cool, creamy coleslaw cuts through the richness perfectly. When I'm feeling lighter, a simple green salad with a vinaigrette balances everything out beautifully.

• Lemon wedges aren't optional, they're essential for that bright squeeze over the hot fish
• Tartar sauce tastes even better after sitting for an hour, so make it first
• Keep the finished fish in a 200°F oven if you're frying a big batch

Save

There's comfort in the sizzle of frying fish and the anticipation of that first crunchy bite. Make it for someone you love, and watch how food can turn an ordinary evening into something worth remembering.

Recipe FAQs

→ What type of fish works best for frying?

White fish fillets such as cod, haddock, or pollock are ideal due to their mild flavor and firm texture that hold up well during frying.

→ How do I achieve a crispy coating on the fish?

Set up a breading station with flour, beaten eggs mixed with milk, and breadcrumbs. This three-step coating ensures a crunchy, golden crust when fried.

→ Can I prepare the tartar sauce ahead of time?

Yes, the tartar sauce can be made in advance and refrigerated, allowing the flavors to meld and intensify before serving.

→ What oil is best for frying the fish?

Vegetable oil with a high smoke point is recommended to ensure safe frying and a crispy finish without burning.

→ Are there any seasoning tips for extra flavor?

Adding a pinch of paprika or cayenne pepper to the breadcrumbs enhances the coating with subtle warmth and depth.