Equipment Needed
- Three shallow dishes (for the dredging station)
- Large, heavy-bottomed skillet or Dutch oven (for frying)
- Wire rack and baking sheet (for draining)
- Paper towels
- Small mixing bowl
- Tongs
- Instant-read thermometer (highly recommended!)
Step-by-Step Instructions
First, let’s make the tartar sauce. This is the best “hurry up and wait” step because letting it sit while you cook makes all the difference. I simply whisk together the mayo, relish, mustard, lemon juice, and onion powder in a small bowl until it’s smooth and creamy. The first time I made this, I used it right away and the flavors were disjointed. Letting it chill for even 20 minutes lets the flavors marry into that familiar, tangy-sweet sauce we all know. Cover it and pop it in the fridge.
Now, for the main event: the fish. Pat your fillets completely dry with paper towels. This is the first secret to a crisp crust—any moisture is the enemy. In your three shallow dishes, set up your station: mix the flour, garlic powder, paprika, salt, and pepper in the first. Beat the eggs in the second. Pour the panko into the third. I dredge each fillet lightly in the flour, dunk it thoroughly in the egg, and then press it firmly into the panko, making sure every nook and cranny is coated. I press the crumbs on with my hands to really adhere them.
Heat about 1/2 inch of oil in your heavy skillet over medium heat until it shimmers. To test, drop a tiny piece of panko in; it should sizzle actively. Here’s where I messed up once: if the oil is too cool, the fish will soak it up and get greasy. Gently lay the fillets in the hot oil. Don’t crowd the pan—I cook two at a time. They should sizzle beautifully. Fry for about 3-4 minutes per side until they are a deep, glorious golden brown. The sound changes from a violent sizzle to a quieter, steady bubble when they’re done. Transfer them to the wire rack set over a baking sheet—this keeps them crisp all over, unlike paper towels which can steam the bottom.
While the fish is frying, I quickly steam my buns. This is a game-changer! I just place them, cut-side down, in a metal colander or steamer basket over a pot of simmering water for 60 seconds. They become pillowy-soft, just like the real thing. To assemble, I place a hot fish fillet on the bottom bun, immediately top it with a slice of cheese so it starts to melt from the fish’s heat, then spoon on a generous amount of that chilled tartar sauce, and finally cap it with the top bun. That first bite, with the crisp coating, melty cheese, and cool, tangy sauce, is absolute perfection.(See the next page below to continue…)