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Crispy fried fish fillets served with creamy homemade tartar sauce on a plate.

Crispy Fried Fish Fillets With Homemade Tartar Sauce

A cozy and crunchy fish fry dish, featuring crispy fried fish fillets paired with zesty homemade tartar sauce for a satisfying and fun Friday dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 lb Fish fillets (like cod, haddock, pollock, tilapia, or catfish) Choose mild fish that cooks quickly.
  • 1 cup Flour
  • 1/2 cup Cornstarch Helps achieve crunch.
  • 2 large Eggs Whisked with milk.
  • 1 splash Milk
  • 2 cups Panko or regular breadcrumbs
  • 1 tsp Salt For seasoning.
  • 1 tsp Pepper For seasoning.
  • 1 tsp Paprika For flavor.
  • 1 tsp Garlic powder For flavor.
  • Oil For frying (canola, vegetable, or peanut oil)
  • 1 Lemons For serving.
For the Tartar Sauce
  • 1/2 cup Mayo
  • 1-2 tbsp Chopped pickles or relish Adjust to taste.
  • 1 tbsp Capers Optional but enhances flavor.
  • 1 tbsp Minced onion or scallion
  • 1 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 1 pinch Salt
  • 1 pinch Pepper

Method
 

Preparation
  1. Prepare the tartar sauce by mixing mayo, pickles, capers, onion, lemon juice, Dijon mustard, salt, and pepper. Refrigerate while preparing the fish.
  2. Set up a dredging station with three bowls: one for the flour, cornstarch, salt, pepper, paprika, and garlic powder; one for the egg and splash of milk; and one for the breadcrumbs.
  3. Pat the fish fillets dry and cut into serving size pieces if necessary.
Dredging and Frying
  1. Dip each fish fillet first in the flour mixture, then in the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
  2. Let the coated fish rest for 5-10 minutes before frying to help the coating adhere.
  3. Heat oil in a deep pan to about 350-365°F. Use a thermometer for accuracy or test with a breadcrumb.
  4. Fry fish in batches, making sure not to overcrowd the pan. Fry until golden brown and cooked through, about 3-5 minutes per side.
  5. Drain the fried fish on a wire rack, not paper towels, and keep warm in a 200°F oven until all pieces are cooked.
Serving
  1. Serve hot fish with zesty tartar sauce in the center for dipping, alongside lemon wedges and your choice of sides.

Notes

Keep the cooked fish warm in a low oven while frying. Avoid overcrowding the frying pan for the crispiest results.