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Mom's Fried Fish

 Mom's Fried Fish
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
6 ServingsPrep/Total Time: 30 min.


  • 2 eggs, lightly 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.