Breaded Fish Fillet – Golden, Crispy, and Ready in Minutes
Light, crunchy, and full of flavor—this breaded fish fillet is a classic favorite. Serve it with lemon wedges, tartar sauce, or a side of fries for the perfect meal.
Ingredients:
- 4 white fish fillets (cod, tilapia, or haddock)
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Oil for frying
structions:
Pat fish fillets dry with a paper towel and season with salt, pepper, garlic powder, and paprika.
Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
Dip each fillet in flour, then egg, then coat with breadcrumbs. Press lightly so crumbs stick well.
Heat oil in a skillet over medium heat. Once hot, carefully add fish fillets.
Fry for 3–4 minutes on each side until golden brown and cooked through.
Remove and drain on paper towels. Serve hot with lemon or your favorite dip.
Tips:
- For extra crunch, mix a little panko into the breadcrumbs.
- Air-fryer or oven-baked versions work too—spray lightly with oil and cook until crispy.
- Pairs well with coleslaw, mashed potatoes, or a fresh salad.
FAQs:
Q: Can I freeze breaded fish?
A: Yes! Bread them, lay flat on a tray, freeze, then transfer to a bag. Fry or bake from frozen.
Q: Can I use gluten-free breadcrumbs?
A: Absolutely—just swap the flour and breadcrumbs for gluten-free versions.
