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Make certain to prepare the tartar sauce at least a few hours in advance to blend flavors, the crushed saltines makes a wonderful coating for the fish, but make certain that they are finely crushed! I like whitefish, pickerel fillets, tilapia or sole for this, but any thinner fish fillets will do.
- 2 large eggs, beaten
- 1 1⁄2 cups finely crushed saltine crackers (about 45 crackers)
- 1⁄2 teaspoon garlic powder (can use 1 teaspoon garlic powder)
- 1 teaspoon lemon pepper (or use black pepper)
- 2 lbs fish fillets
- oil (for frying)
- seasoning salt
- 1 cup mayonnaise
- 1⁄4 cup sweet pickle relish (use Bick's sweet relish)
- 1⁄2 teaspoon garlic powder (or use 1-2 teaspoons fresh minced garlic)
- For the tartar sauce; in a bowl blend all ingredients until well combined.
- Cover and refrigerate a minimum of 2 hours before using.
- For the fish; place eggs in a shallow bowl.
- In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
- Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
- Place fillets on a plate and let stand for about 5-8 minutes.
- Heat oil in a large skillet over medium-high heat.
- Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
- Remove to a plate then lightly sprinkle with seasoned salt.
- Serve fish with tartar sauce, YUMMMMM!
Though I did not make the tarter sauce, I have made the fish twice now. As a regular fish eater I have several different ways to make it (variety being the spice...) however, this one gets all my tilapia going forward.