Fried Fish: A Crispy, Flavorful Delight with Homemade Tartar Sauce

Fried fish is a beloved dish around the world, known for its crispy golden exterior and tender, flaky interior. Paired with homemade tartar sauce, it offers a combination of flavors that’s both satisfying and refreshing. Whether you’re preparing it for a casual family dinner or a weekend gathering, this fried fish recipe, featuring walleye or your preferred fish fillets, is sure to be a hit.

For more variations on fried fish and other seafood dishes, check out these links:

• How to Make the Perfect Fried Fish
• Delicious Tartar Sauce Recipe

Basic Recipe: Ingredients and Instructions

Fried fish is simple yet flavorful when prepared with the right seasoning and technique. Here’s a step-by-step guide to making this dish from scratch.:

Crispy Fried Fish with Homemade Tartar Sauce Recipe

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• Author: Jennifer Mitchell
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This fried fish recipe features crispy, golden fish fillets coated in a flavorful seasoning blend, fried to perfection. Paired with a creamy and tangy homemade tartar sauce, this dish is perfect for a quick and satisfying meal. The delicate fish (such as walleye) is complemented by the refreshing taste of lemon wedges, offering a burst of freshness with every bite. This classic dish is ideal for a casual dinner or a fish fry gathering.

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Ingredients

Scale 1x2x3x

For the Fish:

• All-purpose flour (for coating)

• Lemon-pepper seasoning (to taste)

• Baking powder (1/2 teaspoon)

• Garlic salt (1 teaspoon)

• Dried parsley flakes (1 tablespoon)

• Ice water (for batter)

• Canola oil (for frying)

• Oil for deep-fat frying (enough to submerge the fillets)

• Fish fillets (we used walleye, but any white fish like cod or tilapia works well)

• Lemon wedges (for serving)

For the Tartar Sauce:

• 1/2 cup mayonnaise

• 2 tablespoons sweet pickle relish

• 1 tablespoon lemon juice

• Salt (to taste)

• Pepper (to taste)

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Instructions

1. Prepare the Tartar Sauce:

   • In a small bowl, combine the mayonnaise, sweet pickle relish, and lemon juice.

   • Stir well to combine and season with salt and pepper to taste.

   • Set aside in the fridge to chill while you prepare the fish.

2. Prepare the Fish Fillets:

   • Pat the fish fillets dry with paper towels to remove any excess moisture.

   • In a shallow bowl, combine the all-purpose flour, lemon-pepper seasoning, garlic salt, dried parsley flakes, and baking powder.

   • Slowly add ice water to the dry ingredients, whisking until the batter reaches a thick but pourable consistency.

3. Heat the Oil:

   • Heat enough oil for deep frying in a large pot or deep fryer to 350°F (175°C). Make sure the oil is hot enough to fry the fish to a golden, crispy texture.

4. Coat and Fry the Fish:

   • Dip each fish fillet into the batter, making sure it’s evenly coated.

   • Carefully lower the coated fillets into the hot oil and fry them in batches, ensuring not to overcrowd the pot.

   • Fry the fish for about 4-5 minutes, or until they are golden brown and crisp. The internal temperature of the fish should reach 145°F (63°C).

   • Use a slotted spoon or tongs to remove the fish from the oil and drain on paper towels.

5. Serve:

   • Serve the fried fish hot with lemon wedges and a side of homemade tartar sauce for dipping.

Notes

 

You can use any firm white fish for this recipe, such as cod, tilapia, or haddock.

For extra crispiness, you can double-dip the fillets in the batter before frying.

If you prefer a lighter coating, use a thinner batter by adjusting the amount of ice water.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course, Seafood
• Method: Deep Frying
• Cuisine: American

Nutrition

• Serving Size: 1 fish fillet with tartar sauce
• Calories: 350 calories
• Sugar: 3g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 2g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 60mg

Keywords: Fried Fish with Tartar Sauce

• Instructions:

1. Prepare the Tartar Sauce:
   • In a small bowl, mix together mayonnaise, sweet pickle relish, and lemon juice. Stir until combined.
   • Add salt and pepper to taste. Set aside in the fridge while you prepare the fish.
2. Prepare the Fish Fillets:
   • Pat the fish fillets dry with a paper towel to remove excess moisture.
   • In a shallow bowl, whisk together the flour, lemon-pepper seasoning, baking powder, garlic salt, and dried parsley flakes.
3. Batter the Fish:
   • Gradually add ice water to the flour mixture, stirring constantly until you form a smooth batter. The consistency should be thick enough to coat the fish but not too runny.
   • Dip the fish fillets into the batter, ensuring they are evenly coated on all sides.
4. Fry the Fish:
   • Heat oil for deep-fat frying in a large, heavy-bottomed pot over medium-high heat. You’ll want the oil to reach 350°F (175°C).
   • Once the oil is hot, carefully place the battered fish fillets in the oil. Don’t overcrowd the pan—fry in batches if necessary.
   • Fry the fish for 3-4 minutes per side, or until golden brown and crispy. Use tongs to carefully remove the fish from the oil and place them on a plate lined with paper towels to drain excess oil.
5. Serve:
   • Serve the fried fish hot with lemon wedges and a side of homemade tartar sauce for dipping.

Advanced Techniques for Perfect Fried Fish

While the basic recipe will yield delicious results, there are a few advanced techniques you can use to elevate your fried fish.

1. Choosing the Right Fish:

• For optimal results, choose a firm, white fish such as walleye, cod, haddock, or catfish. These varieties hold up well to frying and have a mild flavor that pairs perfectly with the crispy batter.
• If you’re using frozen fish, ensure it’s thoroughly thawed before frying to avoid excess moisture, which can cause the batter to become soggy.

2. Achieving a Crispy Texture:

• For extra crispiness, you can add a bit of cornstarch to the flour mixture. This will help create a crunchier crust.
• Some recipes recommend double-dipping the fish—first dipping it in flour, then in the batter, and then in flour again—before frying. This will give your fish an extra-crunchy exterior.

3. Maintaining Proper Oil Temperature:

• It’s crucial to keep the oil temperature steady at around 350°F (175°C) during frying. If the oil is too hot, the batter will burn before the fish is fully cooked. If the oil is too cool, the fish will become greasy rather than crispy.
• To ensure consistent frying, use a thermometer to monitor the oil temperature, or test by dropping a small amount of batter into the oil. If it bubbles up and floats to the top, the oil is ready.

4. Flavor Variations:

• For an added layer of flavor, you can infuse the oil with herbs like rosemary or thyme, or even garlic, before frying the fish.
• Experiment with different seasoning blends in the batter to suit your taste. Adding a bit of cayenne pepper or smoked paprika can give the fish an extra kick of flavor.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Fried fish is best enjoyed immediately while it’s crispy and fresh, but if you have leftovers, follow these tips to maintain quality.

Storage:

• Allow any leftover fried fish to cool to room temperature before storing. Place the fish in an airtight container, separating layers with parchment paper to prevent sticking.
• Refrigerate leftover fried fish for up to 2-3 days. For the best quality, consume within this time frame.

Reheating:

• The best way to reheat fried fish is to use an oven or air fryer to maintain its crispy texture. Preheat the oven to 375°F (190°C) and place the fish on a baking sheet. Heat for 10-12 minutes or until crispy.
• If using an air fryer, reheat the fish at 350°F for about 5-7 minutes. Avoid microwaving, as this can make the crust soggy.

Freezing:

• You can freeze fried fish for up to 1 month. For best results, freeze the fish in a single layer on a baking sheet before transferring to an airtight container or freezer bag. Reheat directly from frozen using an oven or air fryer.

Dietary Adaptations and Substitutions

This fried fish recipe can easily be modified to suit various dietary preferences.

1. Gluten-Free Version:

• To make the batter gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour. You can also use rice flour or cornmeal for a slightly different texture.

2. Dairy-Free Version:

• The recipe is already dairy-free, but make sure to choose a dairy-free mayonnaise for the tartar sauce if you need a completely dairy-free dish.

3. Low-Carb/Keto Version:

• For a low-carb or keto version, substitute the all-purpose flour with almond flour or crushed pork rinds. You can also skip the batter altogether and simply season the fish with your favorite spices before frying.

FAQs About the Recipe

Q: Can I use a different type of fish?

A: Yes, you can use any firm white fish like cod, haddock, or even tilapia. Choose fish fillets that hold up well to frying.

Q: Can I use a different oil for frying?

A: While canola oil is recommended for frying, you can also use vegetable oil or sunflower oil, as these have high smoke points and are ideal for frying.

Q: Can I make the tartar sauce in advance?

A: Yes, you can make the tartar sauce ahead of time and store it in the fridge for up to a week. It will actually improve in flavor as it sits.

Conclusion & Final Thoughts

Fried fish is a simple yet satisfying dish that’s sure to please anyone at the dinner table. The crisp, golden batter and flaky fish make it a delightful meal, while the homemade tartar sauce adds a tangy, creamy contrast. Whether you’re serving it with traditional sides like fries or something lighter like a salad, this fried fish recipe will become a go-to in your kitchen. So, grab your favorite fish fillets, heat up the oil, and get ready to enjoy a delicious meal!