Heat oil in skillet. About one inch in depth is best. Fry on one side for a minute, then turn, frying until golden brown. Remove and drain on a papertowel. Or broil on medium, 2-3 minutes.
Tartar sauce is optional.
Ketchup never hurts. Captain Art's Fish Chowder Thanks to Captain Art Hilliard 2 lbs. Turn down the heat, cover and allow to simmer for about 15 minutes. When the fish flakes easily, remove from water. To the broth, add the potatoes and a teaspoon of salt.