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Mom's Fried Fish Recipe

Mom's Fried Fish Recipe photo by Taste of Home

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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.—Julie Jahnke, Green Lake, Wisconsin

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Mom's Fried Fish Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

2 eggs, lightly beaten
1-1/2 cups crushed saltines (about 45 crackers)
2 pounds whitefish fillets, cut in half lengthwise
Oil for frying
TARTAR SAUCE:
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion

Directions

Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes.
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.
In a small bowl, combine the tartar sauce ingredients. Serve with fish. Yield: 6 servings.

Originally published as Mom's Fried Fish in Taste of Home June/July 2005, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Mom's Fried Fish

Mom's Fried Fish

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Reviewed on Aug. 27, 2012 by pammyannie

I couldn't imagine making this without any seasoning, so I used some old bay and seasoned the egg mixture. Made excellent fish sandwiches.

Reviewed on Oct. 09, 2011 by ebaca89

This is the first time I have ever made fish. My six year old loved it and he is a very picky eater. This is a great recipe

Reviewed on Jun. 30, 2008 by Aquarelle

da61, whitefish is flavorful enough that it doesn't require much in the way of seasoning. I'd serve this with lemon wedges and some grindings of pepper. Strongly-flavored herbs and/or spices would totally obliterate the delicate flavor of the fish.

Reviewed on Jun. 24, 2008 by da61

Where's the seasoning in the fish. I can't imagine it having any flavor.

Reviewed on Jan. 09, 2008 by Lori Green

Simple to make and surprisingly tasty ! Jan 2008