Ingredients
For the Crispy Fried Fish:
- Fish Fillets: 500g white fish fillets (such as cod, whiting, or sea bream), cut into serving pieces
- All-Purpose Flour: 1 cup
- Cornstarch: 2 tablespoons (for extra crunch)
- Eggs: 2 large, beaten
- Spices & Seasoning:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- Oil: Vegetable oil for deep or shallow frying
For the Homemade Tartar Sauce:
- Mayonnaise: 1 cup
- Finely Chopped Pickles/Gherkins: 3 tablespoons
- Fresh Dill: 1 tablespoon, finely chopped (plus a small sprig for garnish)
- Lemon Juice: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Salt & Pepper: A pinch to taste
Instructions
1. Prepare the Tartar Sauce
- In a medium bowl, combine the mayonnaise, chopped pickles, fresh dill, lemon juice, and Dijon mustard.
- Mix thoroughly until smooth. Season with a pinch of salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.
2. Prepare the Fish
- Pat the fish fillets completely dry with paper towels (this ensures the coating sticks perfectly and stays crispy).
- Season both sides of the fish fillets lightly with salt and black pepper.
3. Dredging Station
- Bowl 1 (Dry Mix): Combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Bowl 2 (Wet Mix): Whisk the eggs in a separate shallow bowl.
- Dip each fish fillet into the flour mixture, coating it completely and shaking off any excess.
- Dip the floured fish into the beaten eggs, ensuring it is fully coated.
- Dip the fish back into the flour mixture a second time, pressing gently so the flour forms a textured, craggy crust.
4. Frying
- Heat vegetable oil in a deep skillet or pan over medium-high heat until it reaches around 180°C.
- Fry the fish in batches to avoid crowding the pan. Cook for about 3–4 minutes per side, or until the crust turns a rich, golden brown and the fish flakes easily.
- Remove the fish and let it drain on a wire rack or paper towels to maintain its crunch.
Presentation Tip
Place the golden-brown crispy fish fillets on a serving platter as shown in 1000017062.jpg. Serve immediately with the chilled tartar sauce placed in a bowl right next to the fish, garnished with a tiny sprig of fresh dill on top.
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