Kowaliga Bites Recipe

Prepare fish

Pat the white fish fillets dry with paper towels. Cut into bite-sized pieces about 1 to 1½ inches wide so they fry evenly. Season both sides with ½ tsp salt and ¼ tsp black pepper (adjust from the batter seasoning if desired).

Set up dredging station

Place the 3 tbs flour mixed with ½ tsp salt, ¼ tsp black pepper, and ½ tsp paprika in a shallow bowl. In a second shallow bowl, whisk together the 2 eggs and 3 tbs milk until smooth. Spread the 2 cups panko breadcrumbs in a third shallow bowl or rimmed plate.

Coat the fish

Working in batches, dredge each fish piece first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the panko so pieces are evenly coated. Place coated pieces on a plate and let rest 5 minutes so the panko adheres.

Heat oil

In a large skillet or shallow frying pan, pour enough vegetable oil to reach about ¼ inch depth (roughly ¾ to 1 cup). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles immediately when dropped in.

Fry the bites

Fry the panko-coated fish in batches without overcrowding the pan, about 2 to 3 minutes per side, until golden brown and the fish is opaque and flakes easily (internal temperature ~145°F / 63°C). Turn carefully with tongs or a slotted spatula. Adjust heat as needed to avoid burning the panko.

Drain

Transfer fried bites to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Combine ½ cup mayonnaise, 2 tbs finely diced dill pickle or relish, 1 tsp chopped capers (if using), 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tbs chopped fresh parsley, ¼ tsp salt, and ¼ tsp black pepper in a small bowl. Stir until smooth and taste; adjust lemon, salt, or mustard to preference. Refrigerate at least 15 minutes to let flavors meld (can be made ahead up to 2 days).

Arrange Kowaliga Bites on a platter, garnish with chopped parsley if using, and serve immediately with lemon wedges and the tartar sauce on the side.