Ah, a classic! 🐟 Let’s do a crispy, flavorful fish fillet that works for frying, baking, or pan-searing. I’ll give you a versatile method.
🐟 Crispy Fish Fillet
Ingredients
- 2–4 fish fillets (cod, tilapia, haddock, or your favorite white fish)
- Salt & pepper
- ½ cup flour (for dredging)
- 1 tsp paprika or smoked paprika
- 1–2 eggs, beaten
- 1 cup breadcrumbs (panko for extra crisp)
- 2–3 tbsp oil for frying (or butter + oil for pan-sear)
- Lemon wedges to serve
👩🍳 Instructions
1. Prep
- Pat fish dry with paper towels.
- Season both sides with salt, pepper, and paprika.
2. Dredge
- Coat each fillet in flour, then dip in beaten egg, and finally coat with breadcrumbs.
3. Cook
Pan-fry:
- Heat oil in a skillet over medium heat.
- Cook fillets 3–4 min per side until golden and cooked through.
Oven-bake (healthier):
- Preheat to 200°C / 400°F.
- Place fillets on parchment-lined baking sheet, drizzle or spray lightly with oil.
- Bake 12–15 min until crispy and flaky.
4. Serve
- With lemon wedges, tartar sauce, or a light herb drizzle.
🔥 Pro Tips
- Dry fillets = crispier crust.
- Panko breadcrumbs = crunch heaven.
- Add herbs or grated parmesan to breadcrumbs for flavor.
- Flip carefully—fish is delicate!
Variations
- Beer-battered fish fillet: for that classic fish & chips vibe.
- Spicy Cajun: mix paprika, cayenne, garlic powder, and black pepper into the coating.
- Asian-style: coat in cornstarch, pan-fry, then drizzle with soy + ginger sauce.
If you want, I can give a restaurant-style crispy fried fish fillet recipe that’s crunchy on the outside, tender on the inside, almost like fish & chips perfection 😌.
Do you want me to do that version?
