Crispy Fried Fish with Homemade Caper Tartar Sauce

I am really looking forward to a trip to the Yukon this weekend to visit mom and Chloe. I haven’t been home since last fall, and it will be good to be back. I know it is going to be hard to be in our home without dad but I also know it will be wonderful to be with mom in the summer, our family’s favourite time.


I’ve been making a lot of fish lately, which is fitting with the beautiful summer weather. Costco is an incredible place for proteins! There are always awesome fish finds but a few weeks ago I grabbed some of the tuna steaks they had, which were amazing. And last week I grabbed a pack of the cod fillets with a mind on crisping them up and serving them with some creamy, salty tartar sauce.

The coating on the fish is simple and the tartar sauce can be jazzed up with an assortment of your favourite additions. I love capers and capered this up real good, but straight pickles will do as well.

Crispy Fish Sticks


  • 1 lb white fish fillets (I used cod)
  • 1 cup grated parmesan
  • 1 cup almond meal/flour
  • 1/4 tsp chili powder
  • 1/2 tsp dried parsley
  • 1/4 tsp salt
  • pinch of pepper
  • 2 tbsp mayo
  • 1 egg
  • coconut oil for frying

Caper  Dill Tartar Sauce

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 1/2 tbsp capers (including the caper juice)
  • 2 medium dill/garlic pickles, diced
  • 2 tbsp chopped fresh dill
  • 2 tsp lemon juice


  1. In a small bowl, toss together the dry ingredients for the fish coating. Pour the breading in a pie plate or regular plate.
  2. Whisk the egg with the mayo in a medium bowl. Set aside.
  3. Prepare the tartar sauce by stirring together the ingredients in a medium bowl, taste and adjust seasoning as needed. Cover and refrigerate until the fish is ready.
  4. Cut the fillets to desired size.
  5. Dip the fish into the egg mixture, swiping off any extra. Dredge the fillets in the breading mixture, pressing to ensure a thorough and even coating.
  6. Heat the oil in a medium skillet, you want about 1/2-inch of oil. Drop 2-3 fish stick in at a time, the fish should sizzle when added to the oil. Cook for 1-2 minutes on each side, until golden.
  7. Remove the cooked fish to a paper-towel covered plate. Serve with tartar sauce and a fresh salad.




Nicely browned.

Nicely browned.

19 thoughts on “Crispy Fried Fish with Homemade Caper Tartar Sauce

    • This recipe was one of the most horrible recipes I have ever made! I spent over $40 purchasing good quality cod and all of the other expensive ingredients called for. As soon as I started to fry it the coating stuck to the bottom of the pan, but even the top of coating on the fish came off before I even flipped them! I made this for my family for a Friday meal during Lent. Least to say, we went to bed hungry. I am an experienced cook and have created and served wonderful dishes to friends and family, but I couldn’t even save this one. What a waste of money and my time!

      • Hey Ann,

        I have to say that your comment brings absolutely nothing to the site. Your comment is exactly what is wrong with the internet. So what if the recipe turned out crappy for you? Maybe it wasn’t the recipe’s fault but your own! In case you failed to look at the picture at the top of the page, that is what the end result looks like (and this isn’t some ‘Home Lifestyle’ Magazine where the image is photoshopped to no end. This is what the actual result was). I happened to make it and although it did not look as picturesque as the photo shown above, it did turn out well and it was tasty. So your pompous reply has been stifled by simple Occam’s Razor theory: all things being equal (the ingredients I, you and, for the sake of this argument, the notcrocker blogger used), the simplest solution is the best solution. Therefore, instead of blaming someone else who made the recipe well, blame yourself. After all; a bad cook blames the tools he/she was given. As for being, and I quote, an “experienced cook” goes, I don’t know how you quantify that but just so we are on the same page, working at a soup kitchen does not make you an experienced cook. Now for the whole your family going to bed hungry, you should maybe thank the blogger, since the whole point of Lent is to endure the same hardships that Christ went through, so consequently, the recipe that made you so mad about being hungry actually made your entire family better Christians! Oh my!

        I have to say that for a blog that seems completely harmless and from the other comments I’ve noticed seems to be giving people a lot of pleasure in finding new things to cook (including myself) I find that your comment is particularly misplaced and unnecessary. What was the point in you coming and writing that? My point in writing this (and I’ll answer your question before you ask it) is to stand up to bullies like you who think posting berating comments about a recipe that someone made, photographed, posted and shared with you and the rest of the world is okay. If you have nothing nice to say and want to express your ignoramus thoughts, join the Westboro Baptist Church, I hear they just got an opening.

        You friendly neighbourhood Terrance

        • Hi Terrance,
          While I appreciate your enthusiasm for the site and recipe, I certainly don’t want to encourage negative comments towards anyone.

    • Hey! I would say this could serve 2-4 people depending on the amount of sides served with it. If you are largely just eating the first, two people could get their fill.

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  2. This recipe is amazing!! No idea what Ann is talking about. Although I used a non stick pan :) thank you this is the best recipe I’ve made. I’m new to this way of eating and wen newer to cooking!

  3. Could i do this with shrimp? I see a lot of coconut flour recipes for shrimp but all i have is almond. Thanks in advance!

    • I didn’t have almond flour on hand so I used Red Mill bread mix the second time I made this. I don’t think it matters what type of “flour” you use (stick with low carb if that is important) as I think it just acts as a filler to the cheese and helps coat the fish more evenly. Maybe try just one shrimp first and see if it works :)

  4. First off, I love this recipe!!! I’m am a crazy fitness junky that does NOT know how to cook, lol! I eat a very low amount of carbs and a lot of protein and fat to keep up with the nutritional needs of working out and weight lifting while keeping my body weight down. I have never been a huge fan of any type of fish but I do eat it. I’ve tried so many low carb fish recipes and have had little luck trying to find one that I care to repeat. This one is THE BEST!!! I used cheap frozen Alaskan Cod, cheap Crisco coconut oil, average priced Red Mill brand Almond flour, no name heavy mayonnaise, and even off brand shredded (not grated) parmesan cheese!!! I might add, though, that I did use my own homegrown fresh egg :) I will be making this again soon and this time with some better fish!!!!!!!!

    Second, KUDOS to Terrance!!! Too bad for Ann and her inability to express her opinion in a polite and adult manner. I do mess up recipes and dinner for my husband and I probably more than I should, but I do not let us go to bed hungry 😛 I’ll stick to a low price range and a back-up plan until I can get it right :)

    Thank you so much for creating and posting this recipe!!! My taste buds are very grateful and so am I 😀

  5. I live this recipe. Thank you for sharing. It was a real treat to be able to find a fried fish recipe that is lower carb.

  6. Pingback: Crispy Fried Fish with Homemade Caper Tartar Sauceg post title | Low Carb Muse

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