Why You’ll Love Fish Fry with Tartar Sauce Recipe

I love this recipe because it delivers perfectly golden, crunchy fish every time without being complicated. I like how the cod stays tender and moist, while the homemade tartar sauce adds a bright, tangy contrast. It’s hearty, nostalgic, and always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Fish Fry
1 1/2 lbs center cut cod, skin removed
2 eggs, lightly beaten
1/2 cup flour
1/4 cup water
1 tablespoon hot sauce, like crystal or tabasco
2 teaspoons dijon mustard
1 1/2 teaspoons old bay seasoning
1 1/2 cups panko breadcrumbs
kosher salt
freshly cracked black pepper
lemon wedges, for serving
canola oil, for frying

Homemade Tartar Sauce
3/4 cup mayonnaise
1/4 cup chopped cornichon or dill pickles
1 small shallot, minced
1 tablespoon capers, chopped
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh italian parsley

Directions

I start by making the tartar sauce. In a bowl, I stir together the mayonnaise, pickles, shallot, capers, lemon zest, lemon juice, dill, and parsley until well combined. I season it with salt and pepper to taste and refrigerate it until ready to serve.

Next, I prep the fish by cutting the cod into 4 to 6 even pieces. I pat them very dry with paper towels and season lightly with salt and pepper.

I set up my batter and breading stations. In a medium bowl, I whisk together the eggs, flour, hot sauce, dijon, water, old bay seasoning, and a pinch of salt and pepper until smooth. I pour the panko breadcrumbs into a shallow dish and season them lightly with salt and pepper.

I pour canola oil into a high-sided skillet so it comes about halfway up the fish, roughly ½ to ¾ inch deep. I heat the oil over medium-high heat until it reaches about 350–375°F.

I dip each piece of cod into the batter, letting any excess drip off, then coat it thoroughly in the panko breadcrumbs. Once the oil is hot, I gently lower the fish into the skillet, working in batches so the pan isn’t overcrowded. I fry the fish for 2 to 3 minutes per side, until the coating is golden brown and the fish is cooked through.

I transfer the fried fish to a paper towel-lined plate to drain and season with a pinch of salt while still warm. I serve the fish hot with lemon wedges and the chilled tartar sauce on the side.

Servings and Timing

I make this recipe to serve 4 to 6 people. Prep time takes about 20 minutes, cook time is around 15 minutes, and total time comes to roughly 35 minutes.

Variations

I sometimes swap cod for haddock or pollock depending on availability. When I want extra crunch, I mix a little grated parmesan into the panko. I also enjoy adding a pinch of cayenne to the batter for extra heat.

Storage/Reheating

I store leftover fried fish in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it in the oven at 375°F until crisp again. I store the tartar sauce separately and keep it chilled.

FAQs

What kind of fish works best for frying?

I like cod because it’s mild, flaky, and holds up well during frying.

How do I keep the breading from falling off?

I make sure the fish is very dry before battering and press the panko on firmly.

Can I make the tartar sauce ahead of time?

I often make it a day ahead so the flavors have time to develop.

What oil is best for frying?

I prefer canola oil because it has a high smoke point and neutral flavor.

Can I bake the fish instead of frying?

I can bake it, but frying gives the crispiest results.

How do I know when the oil is hot enough?

I use a thermometer or drop in a breadcrumb to see if it sizzles immediately.

Is this fish spicy?

I find it mildly seasoned, but I can adjust the heat with more hot sauce.

Can I freeze the fried fish?

I don’t recommend freezing it, as the coating can lose its crispness.

What should I serve with fish fry?

I love serving it with fries, coleslaw, or a simple green salad.

Can I use store-bought tartar sauce?

I can, but I really prefer the homemade version for flavor and freshness.

Conclusion

This fish fry with tartar sauce is one of my favorite comfort meals because it’s crispy, flavorful, and deeply satisfying. I love how the homemade sauce and perfectly fried fish come together to create a classic dish that feels both nostalgic and fresh every time I make it.