Fried Fish

Total Time Prep: 20 min. Cook: 10 min./batch
Yield 6 servings (1-1/4 cups sauce)
Test Kitchen Approved
Here is everything you need to know for a perfect Friday fish fry. We explain which fish to use, how to solve common problems and the best tips for frying.

Ingredients

  • 1 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • 4-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • FISH:
  • 2 cups all-purpose flour
  • 2 teaspoons lemon-pepper seasoning
  • 1 teaspoon baking powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried parsley flakes
  • 1-1/2 cups ice water
  • 2 tablespoons canola oil
  • Oil for deep-fat frying
  • 2 pounds walleye fillets, cut into 6 pieces
  • Lemon wedges

Directions

  1. In a small bowl, combine first 5 ingredients; cover and refrigerate until serving.
  2. For fish, in a shallow bowl, combine flour, lemon pepper, baking powder, garlic salt and parsley flakes. Combine ice water and 2 tablespoons oil; whisk into dry ingredients just until smooth.
  3. In an electric skillet or deep fryer, heat oil to 375°. Dip fillets in batter, turning to coat; allow excess batter to drip off. Fry fillets, a few at a time, until golden brown and fish just begins to flake easily with a fork, 5-7 minutes on each side. Drain on paper towels. Serve with sauce and lemon.

Nutrition Facts

4 ounces cooked fish with 3 tablespoons sauce: 754 calories, 55g fat (6g saturated fat), 143mg cholesterol, 882mg sodium, 30g carbohydrate (4g sugars, 1g fiber), 32g protein.

I love to eat fish and I think this is a great way to make it. The coating adheres nicely and cooks to a lovely golden brown. With the homemade tartar sauce this meal is as good as when you eat out.—Carolyn Turner, Reno, Nevada
Recipe Creator

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