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12 Days of Gifts brought to you by MeatEater and Weston Brands continues. This is our way of giving back to our amazing community. Steven, Janis, and the MeatEaters-At-Large came together to create 12 how-to videos that cover some of our favorite wild game preparations.  Check back throughout the month of December for more exciting wild game recipes.

Fish fries are a great way to bring family and friends together. Once you learn a few tricks of the trade it’s easy to pull it off on your own.

Crispy Fish with Herb Tartar Sauce

Serves 4 (12 pieces)

Special Equipment:

1 ½ – 2 pounds White-fleshed fish
Cut into 1” thick strips, 3 inches long

Buttermilk marinade:
2 cups buttermilk
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Smoked or Spanish paprika

1 cup all-purpose flour
1 ½ cup Panko breadcrumbs
1 ½ cup fresh breadcrumbs
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked or Spanish Paprika
2 tablespoons cornstarch

5 cups Peanut Oil, for frying


For the marinade, in a large bowl, whisk the spices into the buttermilk until mixed.
Add the fish into the marinade and cover.
Let the marinade sit for four hours, or up to 1 day, covered with plastic wrap.

Prepare the fryer to a temperature of 375 degrees.

For the breading, mix all the ingredients in a large bowl. One piece at a time, press the fish into the breading and pat the crumbs onto the side and then flip the piece and do the same to the other side. The entire fish should be covered with crumbs. Place the breaded fish on a plate in preparation for frying. When all the fish has been breaded, carefully place each piece into the fryer in a single layer with space between each piece. Be careful not to overcrowd the fryer. Cook for 3 or 4 minutes until fish is golden brown. Remove and place on a paper towel covered plate to drain. Serve immediately.

Tartar Sauce:
Yield: 1 ¼ Cups

1 cup mayonnaise
½ tablespoon fresh chopped rosemary
1 tablespoon fresh minced garlic
Juice and zest from 1 lemon
1 tablespoon chopped chive
5 leaves fresh basil, chopped
5 cornichon pickles, chopped
1 tablespoon chopped capers
½ teaspoon black pepper

Add all of the ingredients into a bowl and whisk until incorporated.


You can find all the special equipment used for this recipe at Weston

Cooking Game: Friday Night Fish Fry brought to you by Weston