Description
Friday Night Fish Fry is tradition in my home state of Wisconsin. Whether going to a bar, supper club, or making it at home & inviting friends over for dinner, fish fry just as much a part of Wisconsin culture as brandy old fashioneds & the Green Bay Packers.
My Mom’s fried fish recipe is kinda famous amongst our friends & family – everyone who tries it is quick to declare, “this is the best fish fry I’ve EVER had!” Pretty high praise in Wisconsin, & I think people love it because it’s especially light & crispy since Mom’s approach is a bit different from classic Wisconsin fish fry. Rather than beer battering & deep frying, the fish is coated in panko breadcrumbs & pan-fried. The result is light, crispy, & won’t leave you feeling heavy afterward. Plus, the flavor & texture of the fish really comes through!
As far as fish goes, you can use any hearty white fish for this recipe. Cod (pictured) is a great choice that’s readily available at most conventional grocery stores, but tilapia & catfish are great options too. If you’re a fisherman or ice fisherman in the upper Midwest, walleye, perch, crappie, & panfish like bluegill all work beautifully with this recipe too.
Enjoy alongside Mom’s tartar sauce (it’s the best!) & your cozy carb of choice (french fries! hash browns! potato pancakes! white rice! 🌺), & perhaps the only thing missing is a brand old fashioned. ♡ Happy cooking!
Ingredients
- frying oil
- 2 pounds cod fillet
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ cup rice flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- kosher salt & ground black pepper, to season
for the tartar sauce:
- 1 cup mayonnaise
- ½ small yellow onion, finely diced (approx. heaping ¼ cup diced)
- 1–2 whole sweet pickles, finely chopped (approx. heaping ¼ cup chopped)
- 1–2 whole dill pickles, finely chopped (approx. heaping ¼ cup chopped)
- 2 tablespoons finely chopped fresh parsley
- ½ lemon, juiced (approx. 1 tablespoon)
- kosher salt & ground black pepper, to season
Instructions
- Prepare the tartar sauce: Add all listed ingredients to a medium bowl. Season with ½ teaspoon kosher salt & ground black pepper as desired. Mix to combine well; if needed, adjust seasonings to taste. Cover & chill until serving, or store in an airtight container in the refrigerator for up to 1 week. [gallery columns="2" size="full" ids="39830,39831"]
- Prepare the frying oil: Pour the oil into a medium skillet. The amount of oil needed depends on the size of your skillet & the thickness of the fish – use just enough such that the oil comes halfway up the sides of your thickest piece of fish. Preheat over medium-high heat. The oil is ready once it sizzles when you sprinkle a breadcrumb or two into the skillet, approx. 350-375 degrees F.
- Prepare the cod: Cut the cod fillet into 8 uniform pieces, each about 2-3 inches wide. Using paper towel, pat the fish as dry as possible, then season with seasoned salt, garlic powder, & white pepper.
- Prepare a dredging station & bread the fish: Create a dredging station by placing the rice flour, beaten eggs, & panko breadcrumbs in separate shallow bowls or containers. Season each bowl with a good pinch of kosher salt & ground black pepper as desired. Working one by one, give each portion of cod a light dusting of flour (shaking off any excess), followed by a light coating of egg (shaking off any excess). Place the cod into the panko breadcrumbs, pressing to adhere & coat the fish as completely as possible. Shake off any excess breading & set aside. Repeat with the remaining cod.
- Shallow fry the cod: Once the oil is hot, use tongs to carefully transfer the prepared cod into the skillet. Work in batches to avoid overcrowding the pan. Cook 2-3 minutes per side, or until the panko coating is golden brown & the cod is cooked to your liking – total cook time depends on the thickness of the fillet. Once both sides are golden brown, transfer the fried fish to a paper towel-lined plate to drain excess oil. Season with a good pinch of salt while the fish is still warm. Repeat with the remaining breaded cod.
- Serve immediately with tartar sauce, lemon wedges, & your sides of choice. In my Hawaiian mom’s kitchen, we enjoy fish fry with white rice, but french fries & coleslaw are always a solid choice too. Enjoy!
Notes
- Ingredient Notes:
- Best types of fish for frying? We prefer using cod for this fish fry recipe – given its mild flavor & hearty texture, it holds up really nicely to frying. If you don’t have access to cod or prefer to use another type of fish, your best bet is a similar white fish with firm flesh. Cook times will vary based on the thickness of the fish fillets you use – e.g. tilapia & panfish filets are much thinner than center-cut cod or walleye & require a shorter cook time as a result.
- Thawing frozen fish: The fastest & safest way to thaw frozen fish is to place it in a zip-top bag & submerge in cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen fish to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the fish is completely thawed – 25-30 minutes, tops!
- Storage & Reheating: As is the case with most fried foods, this fish fry is best enjoyed fresh. I suggest scaling the recipe up or down based on your serving needs. Any leftovers, however, will keep in an airtight container in the refrigerator for up to 2 days. The best way to reheat fried fish is to toast it in the oven or in an air fryer.
- Reheating in an oven: Preheat the oven to 425 degrees F. Place the fried fish fillets on a baking sheet and bake for 3-4 minutes per side, until toasty & warmed through.
- Reheating in an air fryer: Preheat the air fryer to 375 degrees F. Place the fried fish fillets in the air fryer basket & air fry for 2 minutes per side, until toasty & warmed through.