Oven-Fried Fish with Tartar Sauce

Serves: 4 Ingredients • 1.5 pounds (24 oz / 680 g) skinless, thick whitefish fillets (such as cod, halibut, or bass), cut into 8 equal portions • 0.5 cup (approx. 60 g) tapioca flour, divided • 0.75 cup (180 ml) Tartar Sauce, divided • 2 large eggs • 1 tbsp (15 ml) Dijon Mustard • 0.125 tsp (0.6 ml) cayenne pepper • 4 slices White Sandwich Bread, torn into pieces • 1 tbsp (15 ml) coconut oil (for breadcrumbs) • 2 tbsp (30 ml) minced fresh parsley • 0.25 tsp (1.3 ml) sea salt (plus more for seasoning fish) • 0.125 tsp (0.6 ml) pepper (plus more for seasoning fish) • Coconut oil for greasing baking rack Preparation 1. Preheat and Prep: Adjust an oven rack to the middle position and preheat the oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil. Set a wire rack on top of the foil and grease the rack with coconut oil. 2. Toast Breadcrumbs: Place the torn bread pieces into a food processor and pulse about 10 times to create coarse crumbs. Heat 1 tbsp (15 ml) of coconut oil in a 12-inch nonstick skillet over medium heat. Add the breadcrumbs and toast, stirring often, until they are well-browned (about 10 minutes). Transfer the crumbs to a shallow dish and let them cool. 3. Set Up Dredging Stations: Prepare three separate shallow dishes: o Dish 1: Spread 0.25 cup (approx. 30 g) of the tapioca flour. o Dish 2: Whisk together the remaining 0.25 cup (approx. 30 g) tapioca flour, 0.25 cup (60 ml) of the Tartar Sauce, the 2 large eggs, 1 tbsp (15 ml) Dijon Mustard, and 0.125 tsp (0.6 ml) cayenne. o Dish 3: To the cooled, toasted breadcrumbs, add the 2 tbsp (30 ml) minced parsley, 0.25 tsp (1.3 ml) sea salt, and 0.125 tsp (0.6 ml) pepper. Mix to combine. 4. Coat the Fish: Pat the whitefish portions dry with paper towels and season them lightly with additional sea salt and pepper. Working with one piece of fish at a time, coat only the top and sides: o First, dredge the top and sides in the plain tapioca flour (Dish 1). o Next, dip the coated sides into the Tartar Sauce mixture (Dish 2), allowing any excess to drip off. o Finally, press the fish (top and sides) into the breadcrumb mixture (Dish 3) to adhere. o Place each coated piece of fish onto the prepared wire rack, with the uncoated (bottom) side facing down. 5. Bake: Bake for 10 to 12 minutes. The fish is done when the crumbs are golden and an instant-read thermometer inserted into the thickest part registers 140°F (60°C). 6. Serve: Serve the fish immediately with the remaining 0.5 cup (120 ml) of Tartar Sauce.

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Oven-fried fish with tartar sauce is Friday-night fish fry, minus the deep fryer. Thick whitefish fillets get a golden crust of toasted paleo breadcrumbs — with tartar sauce worked right into the batter. Twelve minutes in a hot oven and it's crisp, flaky, and gone.

Pro Tips

• Toast the torn white sandwich bread crumbs in coconut oil for a full 10 minutes until well browned, then cool them — untoasted crumbs never crisp over fish.
• Fold a quarter cup of the tartar sauce into the egg wash — it seasons the batter itself and makes every bite taste finished.
• Coat only the top and sides of each fillet, leaving the bottom bare on the rack so the fish roasts instead of steaming.
• Pat the fish completely dry and season before the dredge; thick whitefish releases water that fights the crust.
• Bake at 450°F for just 10-12 minutes to 140°F internal, and serve immediately with the remaining half cup of tartar sauce.

Frequently Asked Questions

What fish works best?

Thick skinless whitefish fillets — cod, halibut or bass. Thin fillets overcook before the crust ever browns.

Why put tartar sauce in the batter?

It's the recipe's clever move: the sauce seasons the egg wash, so the tangy flavor runs through the whole crust — not just the dollop on the plate.

Why only coat the top and sides?

The bare bottom sits directly on the hot rack and cooks cleanly. Coating it would trap steam and make the underside soggy.

How do I know the fish is done?

An instant-read thermometer in the thickest part should read 140°F — usually 10-12 minutes at 450°F — with the crumbs golden all over.

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