Easy Pan-Fried Fish Fillets and Tartar Sauce

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.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 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

• TARTAR SAUCE

• 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)

Directions

1. For the tartar sauce; in a bowl blend all ingredients until well combined.
2. Cover and refrigerate a minimum of 2 hours before using.
3. For the fish; place eggs in a shallow bowl.
4. In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
5. Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
6. Place fillets on a plate and let stand for about 5-8 minutes.
7. Heat oil in a large skillet over medium-high heat.
8. 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).
9. Remove to a plate then lightly sprinkle with seasoned salt.
10. Serve fish with tartar sauce, YUMMMMM!