Here’s a crispy fried fish recipe — golden, crunchy, and perfect for fish-and-chips style or a quick dinner 🐟✨
Extra Crispy Fried Fish
Serves: 2–4
Time: ~30–35 minutes
Ingredients
- 500 g (1 lb) firm white fish fillets (cod, haddock, tilapia, or pollock)
- Salt & black pepper, to taste
- ½ cup (60 g) all-purpose flour
- 1 tsp paprika (optional)
- ½ tsp garlic powder (optional)
- 1 large egg
- ¼ cup (60 ml) milk or buttermilk
- 1 cup (100 g) panko breadcrumbs or crushed cornflakes for extra crunch
- Oil for frying (vegetable, canola, or peanut oil)
- Lemon wedges, for serving
Instructions
- Prepare fish
- Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
- Set up dredging station
- Plate 1: Flour mixed with paprika & garlic powder
- Plate 2: Whisked egg + milk
- Plate 3: Panko or crushed cornflakes
- Dredge fish
- Coat each fillet in flour, dip in egg mixture, then press into panko to fully coat.
- Heat oil
- Pour oil into a large skillet (enough to cover ½ the thickness of fillets) and heat over medium-high heat until hot but not smoking (~175°C / 350°F).
- Fry fish
- Fry fish fillets 3–4 minutes per side (depending on thickness) until golden brown and crispy. Avoid overcrowding.
- Drain & serve
- Transfer fried fish to a plate lined with paper towels. Serve immediately with lemon wedges, tartar sauce, or a side of fries.
Tips & Variations
- Extra crispy: Use panko breadcrumbs or crush cornflakes/coarse crackers for the coating.
- Spicy version: Add cayenne pepper or chili powder to flour or breadcrumbs.
- Oven-baked alternative: Bake at 220°C / 425°F for 12–15 minutes for a healthier option (lightly spray with oil).
- Double dip: For even crunchier coating, repeat the egg + breadcrumb step.
I can also give a buttermilk-brined extra crispy fried fish recipe that’s ultra-tender inside and super crunchy outside if you want a “restaurant-style” version.
Do you want me to do that?
