Crispy Fried Fish Recipe

Prep fish

Pat the fish fillets dry with paper towels and trim any thin edges so pieces are even in thickness (about 1/2 to 3/4 inch). Cut into serving pieces if desired.

Marinate

Place fillets in a shallow dish. Whisk together buttermilk, lemon juice, salt, and black pepper. Pour over the fish so they are mostly submerged. Cover and refrigerate for 20–30 minutes (or up to 2 hours). The buttermilk tenderizes and helps the breading stick.

Mix dry blend

In a wide, shallow bowl combine flour, cornstarch, breadcrumbs, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Whisk to evenly distribute spices and break up any clumps.

Prepare wet dredge

In a separate bowl, whisk the eggs and milk (or water) until smooth. Set next to the dry mixture and a plate lined with a wire rack or paper towels to drain cooked fish.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread dropped in sizzles and browns in ~45–60 seconds.

Dredge fish

Remove one fillet from the marinade, let excess drip off, then dredge in the flour mixture, pressing gently so the coating adheres. Dip into the egg wash, let excess drip, then return to the flour mixture for a final coating. Place on a tray and repeat with remaining fillets. For extra crunch, after the second flour coat press on a few additional breadcrumbs.

Fry

Working in batches without overcrowding, carefully add fillets to hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side for 1/2–3/4 inch fillets (internal temperature 145°F / 63°C). Adjust time for thicker pieces. Use tongs or a slotted spatula to flip once. Transfer cooked fish to the wire rack or paper towel-lined plate to drain and rest 2 minutes.

Make sauce

While the fish marinates or fries, combine mayonnaise, sweet pickle relish, chopped capers, minced shallot, lemon juice, Dijon mustard, chopped parsley, salt, and pepper in a small bowl. Mix until smooth and taste; adjust salt, pepper, or lemon to preference. Refrigerate until ready to serve.

Plate

Arrange fried fish on a serving platter or individual plates. Spoon a generous dollop of tartar sauce on the side, garnish with lemon wedges and chopped parsley. Serve immediately so the coating stays crisp.

Leftovers: Store cooled fish in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.