Crispy Fish with Herb Tartar Sauce Recipe

Fish fries are a great way to bring family and friends together. Once you learn a few tricks of the trade it’s easy to pull it off on your own.

Serving size

Serves 4 (12 pieces), Tartar Sauce: 1-1/4 Cups

Time to make

15 minutes

Ingredients

1-1/2 to 2 pounds White-fleshed fish
Cut into 1” thick strips, 3 inches long

Buttermilk Marinade
2 cups buttermilk
1 tbsp Kosher salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp Smoked or Spanish paprika

Breading
1 cup all-purpose flour
1 -1/2 cup Panko breadcrumbs
1-1/2 cup fresh breadcrumbs
1 tbsp Kosher salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked or Spanish Paprika
2 tbsp cornstarch
5 cups Peanut Oil, for frying

Tartar Sauce
1 cup mayonnaise
1/2 tbsp fresh chopped rosemary
1 tbsp fresh minced garlic
Juice and zest from 1 lemon
1 tbsp chopped chive
5 leaves fresh basil, chopped
5 cornichon pickles, chopped
1 tbsp chopped capers
1/2 tsp black pepper

Also works with

Upland bird breast meat

Special equipment

Fryer

Method

1

The Marinade

  1. In a large bowl, whisk the spices into the buttermilk until mixed.
  2. Add the fish into the marinade and cover.
  3. Let the marinade sit for four hours, or up to 1 day, covered with plastic wrap.
2

For The Breading

  1. Mix all the ingredients in a large bowl.
  2. One piece at a time, press the fish into the breading and pat the crumbs onto the side and then flip the piece and do the same to the other side. The entire fish should be covered with crumbs.
  3. Place the breaded fish on a plate in preparation for frying.
  4. Prepare the fryer to a temperature of 375 degrees.
  5. When all the fish has been breaded, carefully place each piece into the fryer in a single layer with space between each piece.
  6. Be careful not to overcrowd the fryer.
  7. Cook for 3 or 4 minutes until fish is golden brown. Remove and place on a paper towel covered plate to drain.
  8. Serve immediately.
    You can find all the special equipment used for this recipe at Weston
    Cooking Game: Friday Night Fish Fry brought to you by Weston

Serving size

Serves 4 (12 pieces), Tartar Sauce: 1-1/4 Cups

Time to make

15 minutes

Ingredients

1-1/2 to 2 pounds White-fleshed fish
Cut into 1” thick strips, 3 inches long

Buttermilk Marinade
2 cups buttermilk
1 tbsp Kosher salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp Smoked or Spanish paprika

Breading
1 cup all-purpose flour
1 -1/2 cup Panko breadcrumbs
1-1/2 cup fresh breadcrumbs
1 tbsp Kosher salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked or Spanish Paprika
2 tbsp cornstarch
5 cups Peanut Oil, for frying

Tartar Sauce
1 cup mayonnaise
1/2 tbsp fresh chopped rosemary
1 tbsp fresh minced garlic
Juice and zest from 1 lemon
1 tbsp chopped chive
5 leaves fresh basil, chopped
5 cornichon pickles, chopped
1 tbsp chopped capers
1/2 tsp black pepper

Also works with

Upland bird breast meat

Special equipment

Fryer