Mom's Fried Fish
JULIE JAHNKE • Green Lake, Wisconsin
Our family has an annual fish fry that centers around
my mom’s recipe. I think she makes the finest fried
fish around. It’s flaky and flavorful with a golden
cracker-crumb coating, and her homemade tartar
sauce is a fitting complement.
Rate this recipe
5/5
(2 Votes)
Ingredients
- TARTAR SAUCE:
- 2 eggs, beaten
- 1-1/2 cups crushed saltines (about 45 crackers)
- 2 pounds whitefish fillets, cut in half lengthwise
- Oil for frying
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon finely chopped onion
Details
Servings 6
Preparation
Step 1
1. Place eggs and cracker crumbs in separate shallow bowls.
Dip fillets into eggs, then coat with crumbs. Let stand for
5 minutes.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels.
3. In a small bowl, combine the tartar sauce ingredients.
Serve with fish.
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