Fish Fry with Tartar Sauce (Print)
Golden fried fish fillets served with a tangy tartar sauce for a classic comfort meal.
# Ingredient list:
→ Fish and Breading
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→ Tartar Sauce
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# Directions:
01 - Pat the fish fillets completely dry with paper towels. Season both sides generously with salt and black pepper.
02 - Set up three shallow bowls: place flour in the first bowl, beat eggs with milk in the second bowl, and place breadcrumbs in the third bowl.
03 - Dredge each fillet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into breadcrumbs to coat thoroughly.
04 - In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering but not smoking.
05 - Fry fish fillets in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain excess oil.
06 - Combine mayonnaise, Dijon mustard, chopped pickles, capers, lemon juice, and parsley in a small bowl. Season with salt and pepper. Mix thoroughly and refrigerate until ready to serve.
07 - Serve fried fish immediately with chilled tartar sauce on the side. Accompany with lemon wedges if desired.
# Expert Tips:
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- The homemade tartar sauce alone will ruin you for store bought forever, its bright and tangy in ways jarred versions never achieve
- This method delivers restaurant quality crunch without any fancy equipment or deep frying drama
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- Letting the breaded fish rest for 10 minutes before frying prevents the coating from separating during cooking
- Oil that is not hot enough makes the fish greasy, while oil that is too hot burns the coating before the fish cooks through
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- Keep the finished fish warm in a 200 degree oven while frying remaining batches
- Stir a pinch of cayenne into the breading for subtle heat that wakes up the palate