Crumbed Fish Fillets
Ingredients
- • 600 g white fish fillets (cod or haddock)
- • 75 g all-purpose flour
- • 2 item eggs
- • 150 g breadcrumbs
- • 1 tsp salt
- • 0.5 tsp black pepper
- • 1 tsp paprika
- • 0.5 tsp garlic powder
- • 120 ml vegetable oil for frying
- • 1 item lemon wedges for serving
Instructions
- 1
Pat the fish fillets dry with paper towels and cut into portion-sized pieces if needed.
- 2
Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, paprika, and garlic powder in the third.
- 3
Dredge each fish fillet first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the seasoned breadcrumbs, pressing gently to adhere.
- 4
Heat oil in a large skillet over medium-high heat until it reaches 180°C (350°F) - a breadcrumb dropped in should sizzle immediately.
- 5
Carefully place the crumbed fish fillets in the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- 6
Transfer to a plate lined with paper towels to drain excess oil.
- 7
Serve immediately with lemon wedges and your favorite sides like coleslaw or fries.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These golden, crispy fish fillets are my go-to weeknight dinner - simple enough for beginners yet impressive enough for guests. Serve with tartar sauce and a crisp salad for a restaurant-quality meal that comes together in under 30 minutes."
