🐟 Ingredients
🐟 Fish steak
- 2 thick fish steaks (cod, halibut, tilapia, or basa)
- Salt & black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2–3 tbsp flour or cornflour (for light crust)
- Oil or butter for frying
🍋 Tartar sauce
- ½ cup mayonnaise
- 1–2 tbsp finely chopped pickles or relish
- 1 tsp lemon juice
- 1 tsp mustard (optional)
- 1 tsp capers (optional but classic)
- Salt & black pepper
- Optional: chopped parsley or dill
🔥 How to Make It
1. Make tartar sauce
Mix all tartar sauce ingredients.
Taste and adjust:
- more lemon = brighter
- more pickle = tangier
- more mayo = creamier
Chill while cooking fish.
2. Prep fish
Pat fish dry (important for crispiness).
Season with salt, pepper, paprika, garlic powder.
Lightly coat with flour or cornflour.
3. Cook fish steak
Heat oil in pan over medium-high heat.
Sear fish 3–5 minutes per side until:
- golden crust forms
- fish flakes easily inside
Optional: add butter at the end for richness.
4. Serve
Plate fish hot and spoon tartar sauce on top or on the side.
Add lemon wedges for brightness.
😋 What it tastes like
- Crispy golden exterior
- Soft, flaky, juicy fish inside
- Creamy, tangy, slightly briny tartar sauce
- Fresh lemon cutting through richness
🔁 Easy upgrades
- 🌶️ Add hot sauce or chili flakes to tartar sauce
- 🧄 Garlic butter drizzle over fish
- 🥔 Serve with fries or mashed potatoes
- 🥗 Add side salad for balance
- 🍞 Turn into a fish sandwich with bun
⚡ Pro tip
Don’t overcrowd the pan—fish needs space to crisp instead of steaming.
If you want, I can also make:
- 🔥 crispy beer-battered fish steak version
- 🐟 air fryer tartar fish (low oil, high crunch)
- 🥪 or a fish sandwich “pub style” upgrade with tartar sauce