Ingredients:

  • 4 filets of white fish (e.g., cod or haddock), about 150-200g each
  • 1 cup (100g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100g) panko breadcrumbs
  • 1 tsp (5g) paprika
  • 1 tsp (5g) garlic powder
  • Salt and pepper to taste
  • Olive oil spray or 2 tbsp (30ml) olive oil
  • ½ cup (120g) mayonnaise
  • 2 tbsp (30g) dill pickle relish
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (10g) fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat fish dry with paper towels and season with salt and pepper.
  3. Set up dredging stations: place flour in one bowl, beaten eggs in another, and combine panko breadcrumbs, paprika, garlic powder, salt, and pepper in a third bowl.
  4. Dredge each fish fillet: coat in flour, shake off excess, dip in eggs, then press into breadcrumb mixture, ensuring good coating.
  5. Place coated fish on the baking sheet and chill in the fridge for 30 minutes.
  6. Lightly spray fish with olive oil and bake for 20-25 minutes until golden brown and internal temperature reaches 145°F (63°C).
  7. While baking, mix mayonnaise, dill pickle relish, lemon juice, dill, salt, and pepper to make tartar sauce.
  8. Serve the crispy oven fried fish hot with the herbed tartar sauce on the side.