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The Crispiest Pan Fried Fish & Herby Tartar Sauce

Almost every Friday is Fish Friday in my house. Whether it's salmon, a fish curry, fish tacos, or this extra crispy pan fried fish, it's pretty much a tradition and a nice light meal to start the weekend. The secret to this extra crispy pan fried fish is gluten free bread crumbs. Gluten free bread crumbs are almost always made with rice flour, which has a super crispy and crunchy like texture, try your best to find these. Even if you aren't a fan of tartar sauce, please just give this one a try. I was always skeptical too because I am not a fan of mayo but avocado oil mayo and yogurt + lots of acid, fresh herbs, and a touch of honey really lightens this up and compliments the fish so well. Serve with a big salad or some potatoes, or both!

Serves 4

Prep: 20

Cook: 10

Total: 30




  • 4, 4-5 oz pieces of white flaky fish, I used halibut but you can use cod or haddock

  • 1/3 cup rice or brown rice flour to keep it gluten free, or use all purpose

  • 1 heaping cup gluten free rice flour bread crumbs

  • 1 egg, whisked with 2 tbsp water

  • Sea salt and freshly ground black pepper

  • Avocado oil to fry

Tartar Sauce

  • 1/2 cup avocado oil mayo

  • 1/2 cup greek yogurt

  • 1 shallot, finely minced

  • 1 garlic clove, finely grated or pressed

  • 3 tbsp capers, chopped

  • 1/4 cup finely minced parsley

  • 1/4 cup finely minced dill

  • 2 tbsp finely minced chives

  • 2 tsp dijon mustard

  • 2 tsp honey

  • 1/2 lemon, juiced

  • 1 tsp apple cider vinegar

  • Sea salt

  • Freshly ground black pepper

For the tartar sauce, in a medium sized bowl whisk together all the ingredients. Season to taste with salt and pepper. Cover with a tight fitting lid or plastic wrap and chill until ready to use.

For the fish, remove the skin (if they didn't at the seafood counter) rinse, and pat dry with paper towels. Season with salt and pepper. Gather 3 bowls. Place rice flour in one, season with salt and pepper, egg & water in another, whisk and season with salt and pepper, and lastly, breadcrumbs. Season with salt and pepper.

Dip your first piece of fish in rice flour and cover all sides. Next, dip into the egg. Allow to drip off, lastly dip in bread crumb mixture. Set aside and repeat with the remaining pieces.

Heat a large skillet over medium high heat (preferably cast iron). Add a good layer of avocado oil, about 1/3 cup. Allow to get hot and then add your fish, be sure to not overcrowd the pan. If your pan is large enough you should be able to fit the 4 pieces no problem. Cook, without disturbing until it turns deep golden brown, about 5 minutes. Flip and cook for another 2-5 minutes depending on the thickness of your fish. You want it to be opaque and flaky. You can poke with a fork to check.

Garnish with flaky salt and serve with lemon wedges and tartar sauce.


This is best eaten hot and fresh but can be reheated. I suggest heating it in the oven to crisp it up again.

I love doing this on the BBQ in the warmer months. I just pre heat my cast iron right on the grill and the oil and fry! Be really careful when handling the pan, use super thick oven mitts as it gets super hot.

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