Fried Fish with Tartar Sauce
By Andrew Zimmern
My ode to the Friday Fish Fry, a time honored tradition in the Midwest. As a New Yorker, when I moved to Minnesota 30 years ago I was hesitant about fish from the lake. But living here for 30 years, has definitely changed my perspective. Watch this video to learn how to make my favorite fried sigh recipe and to get all my tips and tricks!
Fried Lake Fish with Tartar Sauce
- 2/3 cup mayonnaise
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon minced parsley
- 1 tablespoon minced capers
- 1 tablespoon minced sweet pickle
- 2 teaspoons minced tarragon
- 2 pounds of crappie, blue gill, whitefish or walleye filets, trimmed and boned
- 3 eggs beaten
- 1/2 cup flour, well seasoned
- 1 1/2 cups Panko bread crumbs
- 1 quart vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Whisk together mayonnaise, lemon zest, lemon juice and mustard in medium bowl. Whisk in olive oil. Season with the parsley, tarragon, minced capers and sweet pickles. Refrigerate until ready to serve.
Cut your fish filets into pieces conducive to your presentation style. Make small pieces for sandwiches, larger pieces for dinner plate presentation.
Heat your oil to 375 degrees in a large pan over an open fire or on your stove.
In a mixing bowl, season the flour. In a separate mixing bowl, beat the three eggs.
Dredge the fish in the flour mixture; then dip into the egg mixture and finally into the panko bread crumbs.
Fry the fish pieces in batches until golden brown. Season with salt and serve with the tartar sauce.