Fish Bites Recipe
Hand breaded and flash-fried, tartar sauce
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Ingredients
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Fish Bites
Tartar Sauce
Method
Fish Bites
- 1
Prep fish
Pat the fish fillets dry with paper towels. Trim away any skin or bones and cut the fillets into bite-sized pieces about 1 to 1 1/2 inches square. Keep pieces roughly uniform for even frying.
- 2
Season & brine
In a medium bowl combine the buttermilk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the fish bites, stir gently to coat, and let sit in the refrigerator for 15–20 minutes. This tenderizes the fish and helps the breading adhere.
- 3
Prep breading station
While fish brines, set up three shallow bowls: Bowl 1 — whisk together the all-purpose flour, cornmeal, garlic powder, paprika, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bowl 2 — beat the egg and stir in 1 tablespoon of the buttermilk from the fish bowl (or a splash of water) to thin slightly. Bowl 3 — place the panko breadcrumbs.
- 4
Bread the fish
Remove fish from buttermilk in batches. Shake off excess buttermilk, dredge each piece in the seasoned flour mixture, dip into the beaten egg, then press into panko breadcrumbs to fully coat. Place coated bites on a wire rack set over a baking sheet. Repeat until all fish is breaded. For a thicker crust, double-dip: return to egg and panko for a second coat.
- 5
Heat oil
Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1.5–2 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown within 30–45 seconds.
- 6
Flash-fry the fish bites
Working in small batches (do not overcrowd), gently lower breaded fish bites into the hot oil with a slotted spoon or spider. Fry 2 to 3 minutes, turning once, until golden brown and cooked through (internal temperature ~ 145°F / 63°C). Cooking time depends on size — aim for a crisp exterior and opaque, flaky interior. Remove to a paper towel–lined tray or a wire rack to drain and rest. Keep finished batches in a warm oven (200°F / 95°C) if needed.
- 7
Finish & serve
Taste a piece and adjust seasoning if desired with a pinch of salt. Serve the fish bites immediately with lemon wedges alongside the tartar sauce for dipping.
Tartar Sauce
- 8
Mix sauce
In a small bowl whisk together the mayonnaise, chopped dill pickle, chopped capers, lemon juice, Dijon mustard, minced shallot, chopped parsley, and optional hot sauce. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until smooth and well combined.
- 9
Rest
Cover and refrigerate the tartar sauce for at least 15 minutes to allow flavors to meld. Taste and adjust acidity or seasoning before serving (add more lemon juice for brightness or a pinch more salt if needed).