* 2 eggs, beaten
* 1 1/2 cups crushed saltines
* 2 pounds whitefish fillets, cut in half lengthwise
* oil for frying
* 1 cup mayonnaise
* 2 tablespoons sweet pickle relish
* 1 tablespoon finely chopped onion


1. Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes.
2. 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.