Henry's Fried Fish Recipe
A fan favorite. Four golden-fried herb-floured Pollock fillets. Served with Henry's famous tartar sauce.
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Ingredients
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Fish Fillets
Tartar Sauce
Method
Preparing the Fish
- 1
Prepare the Coating
In a shallow bowl, mix the all-purpose flour, dried oregano, dried thyme, garlic powder, salt, and black pepper until well combined.
- 2
Coat the Fish
Pat the Pollock fillets dry with paper towels. Dredge each fillet in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Fish
Carefully place the coated Pollock fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the fillets and drain on paper towels.
Making the Tartar Sauce
- 5
Combine Ingredients
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, chopped capers, lemon juice, salt, and black pepper.
- 6
Mix Well
Stir the mixture until all ingredients are well incorporated. Adjust seasoning to taste.
- 7
Chill
Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld.