If you’re craving something crispy on the outside, flaky on the inside, and bursting with flavor, this Fish Fry with Tartar Sauce Recipe is exactly what your weeknight meals need. It combines perfectly seasoned, golden-fried cod with a tangy, herb-packed tartar sauce that adds brightness and creaminess to every bite. It’s simple to make but feels like a special treat, offering a restaurant-quality experience right in your own kitchen. Trust me, once you try this, it might just become your go-to comfort food.
Ingredients You’ll Need
This recipe shines because each ingredient plays an essential role in building flavor, texture, and that irresistible crunch. From fresh herbs in the tartar sauce to the crispy panko coating, every element comes together beautifully.
- Cod: 1 1/2 lbs center cut, skin removed—firm and mild, perfect for frying without falling apart.
- Eggs: 2, lightly beaten—to create the base that holds the coating together.
- Flour: 1/2 cup—helps achieve that smooth, crispy batter consistency.
- Water: 1/4 cup—thins the batter for an even coat without heaviness.
- Hot sauce: 1 tablespoon, like Crystal or Tabasco—for a subtle kick in the batter.
- Dijon mustard: 2 teaspoons—adds tang and depth to the crispy coating.
- Old Bay seasoning: 1 1/2 teaspoons—infuses that iconic seafood spice blend.
- Panko breadcrumbs: 1 1/2 cups—fluffy and crisp, providing the perfect crunchy crust.
- Kosher salt and black pepper: To season thoroughly and enhance all the flavors.
- Lemon wedges: For serving—a bright hit of acidity that cuts through the richness.
- Canola oil: For frying—has a neutral flavor and a high smoke point, ideal for crisping.
- Mayonnaise: 3/4 cup—the creamy base for the tangy tartar sauce.
- Chopped pickles: 1/4 cup, cornichon or dill—brings crunch and a briny bite to the sauce.
- Minced shallot: 1 small—adds mild onion sweetness and texture.
- Capers: 1 tablespoon, chopped—for bursts of salty zing.
- Lemon zest: 1 teaspoon—brightens the tartar sauce with fresh citrus aroma.
- Lemon juice: 3 tablespoons—gives the sauce a lively tartness.
- Fresh dill and Italian parsley: 1 tablespoon each, minced—infuse herbaceous freshness that elevates the sauce to the next level.
How to Make Fish Fry with Tartar Sauce Recipe
Step 1: Whip Up the Tartar Sauce
Starting with the tartar sauce lets those flavors meld together nicely while you prepare the fish. Combine the mayo, chopped pickles, minced shallot, capers, lemon zest, lemon juice, dill, and parsley in a bowl. Stir until everything is well incorporated and season with salt and pepper to taste. Pop it in the fridge so it gets chilled and flavorful by the time your fish is ready. This sauce is the perfect tangy, creamy counterpoint to the crispy fried fish.
Step 2: Prepare the Fish
Cut your cod into 4 to 6 even pieces to ensure each cooks evenly. Pat them completely dry using paper towels—the dryer the fish, the better the batter will stick and crisp up. Lightly season with kosher salt and freshly cracked black pepper. This simple seasoning already sets the stage for a beautifully balanced dish.
Step 3: Make the Batter and Set Up Breading Stations
In a medium bowl, whisk together eggs, flour, hot sauce, Dijon mustard, water, Old Bay seasoning, salt, and pepper until smooth and combined. This flavorful batter does more than just coat the fish; it adds layers of spice and a golden hue. Pour the panko breadcrumbs into a shallow dish and sprinkle with salt and pepper to add seasoning right into your crust.
Step 4: Preheat the Oil
Pour enough canola oil into a high-sided skillet to cover about half an inch to three-quarters of an inch deep—enough for shallow frying. Heat over medium-high heat until it reaches between 350 and 375 degrees Fahrenheit. Maintaining this temperature ensures the fish cooks perfectly without absorbing excess oil.
Step 5: Batter and Coat the Fish
Dip each piece of cod into the batter mixture, making sure it’s completely coated, then let any excess drip off. Immediately press it into the panko breadcrumbs, covering it generously and setting it aside on a plate. Repeating this process for all pieces creates that irresistible crunchy crust we all love.
Step 6: Fry the Fish to Golden Perfection
Carefully lower the fish into the hot oil, being cautious to avoid overcrowding the skillet—crowding drops the oil temperature, leading to soggy fish. Fry each piece for 2 to 3 minutes per side, or until the breadcrumb coating is a beautiful golden brown and the fish flakes easily with a fork. Once done, place the pieces on a paper towel-lined plate to absorb any extra oil. Sprinkle a final pinch of salt on the warm fish to enhance every bite.
Step 7: Serve it Up!
Arrange the golden fish on a platter with lemon wedges on the side and a bowl of that luscious homemade tartar sauce. Watching friends and family dive into this dish with delight never gets old.
How to Serve Fish Fry with Tartar Sauce Recipe
Garnishes
Simple garnishes like lemon wedges aren’t just for looks—they add a refreshing zest that balances the richness of fried fish and creamy tartar sauce. Sprinkle a little extra fresh dill or parsley over the fish if you want a little herbaceous pop.
Side Dishes
Classic pairings like crispy fries, a fresh coleslaw, or roasted seasonal vegetables complement the textures and flavors perfectly. You could also try a light arugula salad dressed in lemon vinaigrette to add some peppery brightness and cut through the richness.
Creative Ways to Present
For a casual yet charming presentation, serve portions in individual shallow bowls lined with paper towels or basket liners. Add small ramekins of the tartar sauce so everyone can dip to their heart’s content. For dinner parties, arrange the fish on a large platter garnished with lemon slices and fresh herbs to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried fish in an airtight container in the refrigerator within two hours of cooking. It’s best enjoyed within 1 to 2 days to maintain the best texture and flavor.
Freezing
While freshly fried fish is ideal, you can freeze cooked fish in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. Use within 1 month for best taste, though the crust may lose some crispness upon thawing.
Reheating
To regain that crispy crust, reheat the fish in a preheated oven at 375 degrees Fahrenheit on a wire rack over a baking sheet for about 10 minutes. Avoid microwaving, as it can make the crust soggy. Warm the tartar sauce separately as well or serve it cold.
FAQs
Can I use other types of fish for this Fish Fry with Tartar Sauce Recipe?
Absolutely! While cod is perfect due to its firm texture, you can substitute with haddock, pollock, or even halibut. Just ensure the fish is fresh and cut into evenly sized pieces.
Is it possible to bake instead of fry the fish?
Yes, you can bake the coated fish in a 425-degree oven for about 15-20 minutes, flipping halfway through. It won’t be quite as crunchy but still delicious and a bit lighter.
Can I prepare the tartar sauce ahead of time?
Definitely! Making the tartar sauce a day in advance allows the flavors to develop fully, making it even better when served with the fish.
What’s the purpose of adding hot sauce and Dijon mustard to the batter?
These ingredients add subtle layers of heat and tang, enhancing the overall flavor profile of the fish without overpowering it.
Any tips for achieving the crispiest coating?
Drying the fish thoroughly, ensuring the oil is hot enough before frying, and not overcrowding the pan are key steps. Also, using panko breadcrumbs guarantees that light, crunchy crust.
Final Thoughts
This Fish Fry with Tartar Sauce Recipe brings comfort and joy with every crispy, flavorful bite. It’s a dish that feels indulgent but is surprisingly easy to prepare, making it perfect for any occasion. I can’t wait for you to try it out and see how quickly it becomes a beloved favorite in your home too.
Print
Fish Fry with Tartar Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Deliciously crispy Fish Fry with a zesty homemade Tartar Sauce. This recipe features center cut cod filets coated in a flavorful batter and panko breadcrumbs, then fried to golden perfection. Paired with a creamy tartar sauce infused with fresh herbs, lemon, and capers, this classic comfort dish is perfect for a satisfying meal in just 35 minutes.
Ingredients
Fish and Coating
- 1 1/2 lbs center cut cod, skin removed
- 2 eggs, lightly beaten
- 1/2 cup flour
- 1/4 cup water
- 1 tablespoon hot sauce (such as Crystal or Tabasco)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/2 cups panko breadcrumbs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Canola oil, for frying
- Lemon wedges, for serving
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
- Salt and freshly ground black pepper, to taste
Instructions
- Make the tartar sauce: In a mixing bowl, stir together the mayonnaise, chopped pickles, minced shallot, chopped capers, lemon zest, lemon juice, fresh dill, and parsley until fully incorporated. Season to taste with salt and freshly ground black pepper. Cover and refrigerate until ready to serve.
- Prep the fish: Cut the cod filet into 4 to 6 even pieces. Pat each piece very dry using paper towels to remove excess moisture, then season lightly with salt and freshly cracked black pepper on all sides.
- Prepare the batter and breading stations: In a medium mixing bowl, whisk together the eggs, flour, hot sauce, Dijon mustard, water, Old Bay seasoning, and a pinch of salt and pepper until the batter is smooth. Pour the panko breadcrumbs into a shallow dish and season with salt and pepper.
- Heat the oil: Pour enough canola oil into a high-sided skillet or braiser to reach about 1/2 to 3/4 inch deep, sufficient to come halfway up the fish pieces. Heat over medium-high heat until the oil temperature reaches 350-375°F (177-190°C).
- Batter and coat the fish: Dip each cod piece into the batter, ensuring it is well coated, then allow excess batter to drip off. Next, dredge the fish in the panko breadcrumbs, pressing gently to adhere an even coating. Set the breaded pieces on a plate and repeat with remaining fish.
- Fry the fish: Carefully lower the breaded fish pieces into the hot oil, being careful not to overcrowd the skillet to maintain oil temperature. Fry each piece for approximately 2-3 minutes per side, or until the panko crust turns golden brown and the fish is cooked through to your preference. Use a slotted spoon or tongs to transfer the fried fish to a paper towel-lined plate to drain excess oil. While warm, season with a pinch of salt.
- Serve: Serve the crispy fried cod immediately with lemon wedges alongside the chilled homemade tartar sauce for dipping.
Notes
- Ensure the cod is patted very dry before battering to achieve the crispiest coating.
- Maintain oil temperature between 350-375°F to avoid greasy fish.
- Do not overcrowd the skillet to keep the oil hot and crispy texture crisp.
- Leftover tartar sauce can be refrigerated and consumed within 3 days.
- You can substitute cod with another firm white fish like haddock or pollock.
