Description
Crispy, golden fried fish fillets, perfect for a classic comfort meal using a simple breading technique.
Ingredients
Scale
- 1.5 lbs White Fish Fillets (Cod, Haddock, Tilapia, or Catfish), about 1-inch thick
- 1 cup All-Purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper (optional, for a little heat)
- 1 cup Milk (or Buttermilk for extra tang)
- 1 Large Egg
- 2 cups Breadcrumbs (Panko breadcrumbs recommended for extra crispiness)
- Vegetable Oil (for frying, about 3-4 cups)
- Lemon wedges, for serving
- Tartar Sauce, for serving (optional)
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels. Cut into smaller, manageable pieces if desired. Lightly season with salt and pepper (optional).
- Set up Breading Station: Set up three shallow dishes: one for the flour mixture, one for the milk and egg mixture, and one for the breadcrumbs.
- Prepare Flour Mixture: In the first dish, combine flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using). Whisk thoroughly.
- Prepare Wet Mixture: In the second dish, whisk together milk (or buttermilk) and egg until well combined.
- Prepare Breadcrumbs: Pour breadcrumbs into the third dish. Add a pinch of salt, pepper, and garlic powder for extra flavor if using plain breadcrumbs.
- Breading the Fish: Dredge each fish fillet in the flour mixture, shaking off excess. Dip in the milk and egg mixture, letting excess drip off. Coat with breadcrumbs, pressing to adhere.
- Rest (Optional): Place breaded fish on a wire rack and let rest for 10-15 minutes.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat to 350-375°F (175-190°C).
- Fry the Fish: Carefully place breaded fish fillets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
- Remove and Drain: Use a slotted spoon to remove the fried fish and place it on a wire rack lined with paper towels to drain excess oil.
- Repeat: Repeat the frying process with the remaining fish fillets, maintaining oil temperature.
- Serve: Serve immediately with lemon wedges and tartar sauce (optional).
Notes
- Use fresh, high-quality fish for the best results.
- Don’t overcrowd the pan when frying.
- Maintain the oil temperature for crispy fish.
- Don’t overcook the fish.
- Drain the fish properly on a wire rack.
- Season generously.
- Experiment with different spices and seasonings.
- Use buttermilk for a tangy flavor.
- Panko breadcrumbs provide a crispier coating.
- Resting the breaded fish helps the breading adhere.
- Prep Time: 20 minutes
- Cook Time: 20 minutes