Fried Fish Sandwiches With Tartar Sauce 5.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Jul 2, 2019

“Fried fish is a cultural experience in the black community,” says Snapchat cooking-show host and entrepreneur Lazarus Lynch. This recipe draws on what his father, Johnny Ray Lynch, served at Baby Sister’s Soul Food restaurant in Queens.

The secret’s in the coating: self-rising flour.

You’ll need a thermometer for monitoring the oil.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 servings

  • Canola oil, for frying
  • 1 cup regular or low-fat mayonnaise
  • 1/4 cup sweet pickle relish, plus 1 tablespoon of liquid from the jar
  • 3 cups self-rising flour, such as Aunt Jemima brand
  • 3 tablespoons seafood seasoning blend, such as Old Bay Seasoning
  • 1 lemon, cut in half
  • 10 skin-on whiting fillets, about 5 ounces each, patted dry
  • 10 slices whole-wheat or white bread


Pour oil to a depth of 3 inches in a large Dutch oven or heavy pot; heat over medium- to medium-high heat to 365 degrees.

Meanwhile, make the tartar sauce. Whisk together the mayo, relish and its reserved tablespoon of liquid in a medium mixing bowl until thoroughly combined.

Stir together the flour and seafood seasoning in a large shallow dish. Line a baking sheet with paper towels and place a wire cooling rack over it.

Squeeze the juice of the lemon halves over the fish, then lay each fillet in the flour mixture, turning to coat it evenly on both sides. Shake off any excess. Discard any unused flour mixture.

Working in batches, gently place the fillets in the oil, letting each piece fall away from you (to reduce splash-ups). Cook about 6 minutes, until the fish is golden brown, turning it occasionally. Transfer the fish to the rack to drain.

Spread some of the tartar sauce on one side of the bread slices. Place 2 pieces of fried fish on top of half of the bread pieces, then top with the remaining bread slices dressed sides down. Serve right away.

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Recipe Source

Adapted from “Son of a Southern Chef: Cook With Soul,” by Lazarus Lynch (Avery/Penguin Random House, 2019).

Tested by Lisa Cherkasky.

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