luby's fried fish and tartar sauce

★★★★★ 7 Reviews
MaryJoyce avatar
By Mary Mouchette
from Magnolia, TX

I love Luby's Fried Fish but none of their cookbooks have the recipe included. So I used the same coating they use for their fried shrimp and it came out great. The tartar sauce recipe was in their newest cookbook and a must-have with this fish. :)

Blue Ribbon Recipe

The crust on this cod sticks perfectly, fried up golden brown and crisp. We've never had fried fish from Luby's so we can't speak to its authenticity... but we can say this is mighty good fried cod. There are not a lot of seasonings in the recipe, so the flavor of the fish shines. The homemade tartar sauce is the perfect complement to the fish. This makes a lot of tartar sauce. The recipe can easily be cut in half and you'll still have enough for dinner.

— The Test Kitchen @kitchencrew
serves 6+
prep time 20 Min
cook time 10 Min
method Deep Fry

Ingredients For luby's fried fish and tartar sauce

  • 1 c
    all-purpose flour
  • 2 1/3 c
    finely crush saltine crackers
  • 1 c
  • 3
    xl eggs
  • 1/2 tsp
  • 1/4 tsp
  • 6+
    cod pieces (I use Kroger brand)
  • 1/4 c
    finely minced yellow onions
  • 1/4 c
    finely minced fresh parsley, stems removed
  • 1/2 c
    dill pickle relish, drained
  • 2 c

How To Make luby's fried fish and tartar sauce

  • 1
    Place flour in a bowl and place crackers in another bowl. (Make sure bowls are big enough so you have enough space to coat fish.)
  • 2
    In a medium bowl, whisk together buttermilk, eggs, salt, and pepper.
  • 3
    Coat fish pieces with flour, shaking off excess.
  • 4
    Dip into buttermilk mixture.
  • 5
    Then crackers coating evenly and pressing crackers firmly onto fish.
  • 6
    Deep fry in oil (350-365) till done and golden brown.
  • 7
    For the tartar sauce: In a medium bowl mix onions, parsley, mayonnaise, and relish.
  • 8
    Using a rubber spatula, fold together mayonnaise and the onion mixture. Refrigerate to chill before serving. I always make the tartar sauce ahead of time so the flavors can blend.