2 eggs, beaten
1 1/2 cups crushed saltines
2 pounds whitefish fillets, cut in half lengthwise
oil for frying TARTAR SAUCE:
1 cup mayonnaise
tablespoons sweet pickle relish 1 tablespoon finely chopped onion
Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. In a small bowl, combine the tartar sauce ingredients. Serve with fish.