Description
Golden crispy battered white fish fillets fried to perfection and served with thick cut fries, fresh lemon wedges, and a creamy homemade tartar sauce. A comforting classic with a light, crunchy coating and tender flaky interior.
Ingredients
Scale
- 1 1/2 pounds white fish fillets (about 680 grams), such as cod or haddock
- 1 cup all purpose flour (about 125 grams)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 3/4 cup milk (about 180 milliliters)
- About 4 cups vegetable oil for frying
- 3 large potatoes, cut into fries
- 1 whole lemon, cut into wedges
- 1 cup mayonnaise
- 2 tablespoons pickles, finely chopped
Instructions
- Heat vegetable oil in a deep skillet or heavy pot to 350 degrees Fahrenheit.
- In a bowl, whisk together flour, baking powder, salt, black pepper, and paprika.
- In a separate bowl, whisk eggs and milk, then combine with the dry ingredients to form a smooth batter.
- Pat the fish fillets completely dry and dip each piece into the batter, coating evenly.
- Carefully place battered fish into the hot oil and fry for 4 to 5 minutes per side until golden brown and cooked through.
- Remove the fish and place on a wire rack to drain excess oil.
- Fry the potatoes separately in the same oil until golden and crispy, then drain.
- In a small bowl, mix mayonnaise and finely chopped pickles to make tartar sauce.
- Serve the crispy fish with fries, lemon wedges, and tartar sauce on the side.
Notes
- Maintain a steady oil temperature for the crispiest coating.
- Do not overcrowd the pan, fry in batches if needed.
- Pat fish dry before dipping into batter to help it adhere properly.
- Reheat leftovers in the oven at 375 degrees Fahrenheit for 8 to 10 minutes to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 135mg