ChocoJay
Culinary Explorer
Hey everyone! I'm really excited to share this super easy and delicious recipe for crispy fried fish fillets. So, let's get our hands dirty and cook up some mouthwatering goodness. Let's dive right in!
Ingredients:
375×378
303.8 kB
Ingredients:
375×378
303.8 kB
- 4 fish fillets (such as cod, tilapia, haddock, or catfish)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 eggs, beaten
- 1 cup breadcrumbs (you can use regular or panko breadcrumbs)
- Vegetable oil, for frying
- Lemon wedges, for serving (optional)
- Tartar sauce or your favorite dipping sauce, for serving (optional)
- Pat the fish fillets dry with paper towels to remove any excess moisture. This helps the coating stick better.
- In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika. Mix well.
- Place the beaten eggs in another shallow dish.
- In a third shallow dish, place the breadcrumbs.
- Dredge each fish fillet in the seasoned flour mixture, shaking off any excess.
- Dip the floured fish fillets into the beaten eggs, ensuring they are evenly coated.
- Finally, coat the fish fillets in the breadcrumbs, pressing gently to adhere the crumbs to the fish.
- Heat vegetable oil in a large skillet over medium heat. You'll need enough oil to come about halfway up the sides of the fish fillets.
- Once the oil is hot (about 350°F or 180°C), carefully add the coated fish fillets to the skillet, working in batches if necessary to avoid overcrowding the pan.
- Fry the fish fillets for about 3-4 minutes on each side, or until they are golden brown and crispy. The exact cooking time will depend on the thickness of the fillets.
- Once cooked, remove the fish fillets from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Serve the fried fish fillets hot, garnished with lemon wedges if desired, and accompanied by tartar sauce or your favorite dipping sauce.
