Crispy Fish Fillets With Tartar Sauce Recipe

Make the tartar sauce: Mix mayonnaise, pickle relish, parsley, calamansi juice, and salt to taste in a small bowl. Cover and chill until ready to use. (You can make this ahead of time, up to 5 days in the refrigerator for best results). 

Prepare the breading station: Season all-purpose flour with salt and pepper to taste in one shallow plate. Beat egg with fresh milk and season with salt and pepper in another shallow plate. Finally, place crushed crackers in another shallow plate. Have another plate for placing the breaded fish fillets. 

To coat each fish fillet, dredge each fish fillet first in the seasoned flour, dip in egg mixture, then coat with the crushed crackers. Repeat for all three fish fillets and set aside.  

Heat enough oil in a wok for deep frying, about 2 cups. (If using, attach your deep-frying thermometer to the wok and the tip in the oil. Heat until 160 degrees C or 325 degrees F.) Once hot enough, slip a fish fillet in the hot oil. Cook until the fish is cooked through, about 5 minutes on the first side and another 3 minutes on the other side. Remove from the oil onto a wire rack. Cook remaining fish fillets.    

To serve, transfer tartar sauce into serving saucers and fish fillet onto a platter. Serve with thick-cut fries.