Fish Fry with Tartar Sauce Recipe
There's nothing quite like a midwestern Friday Night Fish Fry recipe! Crispy, flaky pan-fried cod served with tartar sauce, slaw, and fries.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 4 - 6 servings
Ingredients
Fish Fry
- 1 1/2 lbs center cut cod, skin removed
- 2 eggs, lightly beaten
- 1/2 cup all purpose flour
- 1/4 cup water
- 1 tablespoon hot sauce, like crystal or tabasco
- 2 teaspoons dijon mustard
- 1 1/2 teaspoons old bay seasoning
- 1 1/2 cups panko breadcrumbs
- kosher salt
- freshly cracked black pepper
- lemon wedges, for serving
- canola oil, for frying
Homemade Tartar Sauce
- 3/4 cup mayonnaise
- 1/4 cup chopped cornichon or dill pickles
- 1 small shallot, minced
- 1 tablespoon capers, chopped
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh italian parsley
Instructions
- Mix the tartar sauce. In a mixing bowl, stir together the mayo, chopped pickles, shallot, capers, lemon zest, lemon juice, dill, and parsley until well-mixed. Season to taste with salt and pepper and refrigerate until ready to serve.
- Prep the fish. Cut the cod filet into 4-6 even pieces and pat very dry all over with paper towels. Season lightly with salt and pepper.
- Make the batter and breading stations. In a medium mixing bowl, whisk together the eggs, flour, hot sauce, dijon, water, and old bay seasoning with a bit of salt and pepper until smooth. Pour the panko into a shallow dish with some salt and pepper.
- Preheat the oil. In a high-sided skillet or braiser, pour in enough canola oil to come halfway up the fish–about ½-¾ inches of oil in the skillet. Heat over medium-high heat, until the temperature reaches 350-375ºF.
- Batter and coat the fish. Dip the cod pieces in the flour and egg mixture until well coated, shaking off any excess. Coat well in the panko breadcrumbs and set on a plate. Repeat with the remaining fish.
- Fry the fish. Once the oil is hot, gently lower the cod into the oil, taking care not to overcrowd the pan. Cook 2-3 minutes per side, or until the panko coating is golden brown and the cod is cooked to your liking (the total cook time depends on the thickness of the fish). Once both sides are golden brown, transfer the fried fish to a paper towel-lined plate to drain excess oil. Season with a good pinch of salt while the fish is still warm.
- Serve. Serve the fried cod pieces with lemon wedges and tartar sauce on the side.
Notes
Storage and reheating: The fried fish is best when it's served right away while it's still hot and crispy. That being said, if you do have leftovers you can refrigerate them in an airtight container for up to 2 days. When you want to reheat fish fry, use an air fryer at 400ºF or reheat the in a 425ºF oven, just until the fish is warmed through and crispy.
