Food Friday on Empty Streets: Pan Fried Fish with Tartar sauce

Posted 8:03 AM by Mezhal Ulao in Labels: , , , ,
This is basic and can be used with any firm, white-fleshed fish, as well as shrimp, scallops and oysters. After trying many different types of coatings and methods, this is my preference. The resulting crust is always crispy and not too thick. In a pinch, you could use finely crushed low-salt saltines in place of the homemade breadcrumbs. I think that is a better choice than store-bought breadcrumbs which, in my experience, never yield a crispy crust and taste a little like cardboard.

SERVES 4 to 6

INGREDIENTS

* 2 pounds firm, white-fleshed fish fillets, such as flounder or catfish
* 1 cup all-purpose flour
* Salt and pepper to taste
* 2 eggs, beaten with 2 tablespoons water
* 1-1/2 cups homemade dried breadcrumbs
* Oil for frying, such as vegetable or canola
* Lemon wedges
* Tartar sauce (see recipe below)

Place flour on plate or wax paper. Season with salt and pepper; mix well. Place breadcrumbs on large plate or wax paper. Coat fish lightly with flour, shaking off excess. Dip into egg wash and let excess drip off. Coat thoroughly with breadcrumbs, again shaking off excess. Place on wire rack. Refrigerate for at least 30 minutes to help ensure that the coating will adhere to the fish when frying.

Meanwhile, heat large frying pan over medium-high heat. Add oil, about 1/2-inch thick, or thick enough to come about half-way up the sides of the fish. Heat oil until hot. Remove fish from refrigerator and fry, in batches as needed, until golden brown, about 3 minutes per side depending on thickness. Remove to a clean wire rack to drain. Season with additional salt, if desired. Serve with lemon wedges and tartar sauce.

TARTAR SAUCE

MAKES ABOUT 1 CUP

INGREDIENTS

* 1 cup mayonnaise
* 1/2 cup pickle relish, more or less if desired
* 1/2 teaspoon Worcestershire sauce
* 1 teaspoon lemon juice
* 1 teaspoon dried, minced onion

Mix all ingredients thoroughly. Taste and adjust as needed. Refrigerate; let come to room temperature before using. Serve with Fried Fish.

Here is a video of a different version of fried fish with tartar sauce for you to try:


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16 comment(s) to... “Food Friday on Empty Streets: Pan Fried Fish with Tartar sauce”

16 comments:

Anne said...

What a great recipe. I will have to try it. I am always looking for good, kid-friendly recipes.



Empty Streets said...

Hi Anne,

yayy am so happy that you loved this recipe :) am sure that your kids would have a lot of fun making this recipe with you :) have a great weekend ahead :) xoxo



redkathy said...

love the fish fry! try adding some Cajun seasoning or cayenne pepper for an added zing!



Modern Mom said...

Looks really tasty!



Life Ramblings said...

that looks delicious. happy weekend.



Mariuca said...

Metz! That tartar sauce sure looks divine and now I feel like having fish and chips today! :):):)



Empty Streets said...

Hi Redkathy,

wow that is definitely going to spice things up, love it :) heheh will try that for lunch tomorrow, thanks for the great suggestion :)



Empty Streets said...

Hi Modern Mom,

you are welcome to have as much as you want :) heheh



Empty Streets said...

Hi Life Ramblings,

yup I cant wait to try the alteration that Redkathy has suggested :) hope your weekend is just as good :)



Empty Streets said...

Hi Marzie,

Hope things are well. Am so happy that you liked this recipe heheh :) I also want to eat fish and chips now :) xoxo



Monica said...

oh no I feel so hungry now, Metz! :-D



PJ said...

that fish looks totally yummy! thanks for sharing that recipe.



Barako Brew said...

I tried you recipe and I used SkyFlakes as breadcrumbs. It was simple, easy and perfect.

-TEdd



Empty Streets said...

Hi Monica,

yayy hehe that means I have done my task hehehe :) hope your week is going well :) xoxo



Empty Streets said...

Hi PJ,

Yayy am so happy that you liked this recipe a lot :) Do try and come back for more recipes next friday :) xoxo



Empty Streets said...

Hi Tedd,

wow that is so cool, and just in time as I am about to prepare the recipe again using redkathy's suggestion and now am combining it with yours heheh :) xoxo



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