Fried Fish Recipe

Prep the fish

Pat the fish fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. If fillets are very thick, slice horizontally to create more even pieces (2 pieces total, about 6–8 oz each).

Make the batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder and 1/2 tsp salt. In a separate small bowl beat the egg and then whisk into the dry mix. Gradually add 180 ml very cold sparkling water or cold beer while whisking until a smooth batter the consistency of heavy cream forms; do not overmix — a few small lumps are fine. Chill the batter in the refrigerator for 10 minutes while heating oil.

Heat the oil

Pour about 2–3 cm (enough for shallow-deep frying) of vegetable oil into a heavy skillet or a pot and heat over medium-high until oil reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a teaspoon of batter — it should sizzle and float immediately.

Coat and fry

Dry the fillets again briefly. Lightly dust each fillet with 1 tbs extra flour (not listed separately) to help batter adhere. Dip each fillet into the chilled batter, letting excess drip off, then carefully lower into hot oil. Fry 3–5 minutes per side (depending on thickness) until batter is golden brown and crisp and internal fish temperature reaches 62–63°C (145°F) or fish flakes easily. Fry in batches if needed without overcrowding. Total frying time per batch ~6–10 minutes.

Drain and finish

Transfer fried fillets to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with the remaining 1/2 tsp salt to finish and let rest 1–2 minutes before assembling.

Serve

Place the fried fillet onto the prepared onion bun, add a generous spoonful of dill tartar sauce, optional pickles and lettuce, and serve with lemon wedges on the side.

While batter chills, make the tartar sauce: In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 2 tbs finely chopped sweet pickle relish, 1 tsp chopped capers (if using), 2 tbs finely chopped fresh dill, 1 tbsp lemon juice, and 1 tsp very finely minced shallot or onion. Stir to combine. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust acidity or salt as needed. Refrigerate until ready to use. Makes about 3/4 cup.

Caramelize the onion

Heat 1 tbs unsalted butter and 1 tsp olive oil in a small skillet over medium heat. Add the thinly sliced small yellow onion and 1/4 tsp salt. Cook, stirring occasionally, until the onion softens and turns golden brown and sweet, about 10–12 minutes. If onions brown too quickly, reduce heat and add 1–2 tsp water to deglaze and continue cooking.

Toast the buns

Split the buns and lightly toast cut sides in the skillet for 1–2 minutes until just golden. Place a spoonful of the caramelized onions on the bottom bun and, if desired, top with lettuce and 2 slices of pickle.

Assemble

Place the fried fish fillet on top of the onion-lined bottom bun, spoon 1–2 tbs dill tartar sauce over the fish, cap with the top bun and serve immediately with lemon wedges.