Breaded Fish Fillets
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
486 kcal
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Course
Main Course
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Cuisine
American
Breaded Fish Fillets
Description
Breaded Fish Fillets start with drying skinless fish fillets and coating them sequentially in all-purpose flour, beaten eggs, and plain dried bread crumbs. This triple coating produces a crisp, golden crust when pan-fried. The cooking is done over medium heat in vegetable oil and butter to gently brown the crust without burning.
The balance of oil and butter helps develop rich flavor and crisp texture on the outside, while the fish cooks through to a moist, flaky interior. The fish is not left to sit long after breading to prevent soggy crumbs. Lemon wedges are optionally served alongside to add a bright, acidic note that complements the fried fillets.
This method works well with various firm white fish such as snapper, haddock, or flounder. It produces a straightforward fried fish dish with a crunchy breaded coating and tender center.
Ingredients
- Four (6-ounce) fish fillet such as snapper, haddock, or flounder, skinless
- 1/2 cup all-purpose flour unbleached
- 2 large egg
- 1 cup bread crumb plain, dried
- 1/2 cup vegetable oil
- 4 tablespoons butter salted
- sea salt flaky sea salt and freshly ground
- black pepper flaky sea salt and freshly ground
- 1 lemon cut into wedges, for serving (optional)
Instructions
- Preheat the oven to 200°F (100°C).
- Pat the fish fillets dry with paper towels. Spread the flour in a wide, shallow bowl. In a second shallow bowl, beat the eggs until blended. Spread the bread crumbs in a third shallow bowl.
- One at a time, evenly coat each fish fillet in flour. Dip in the eggs to coat, and then in the bread crumbs, gently patting on the crumbs to help them adhere. Put the breaded fillets on a plate. Don’t let the fillets stand longer than 10 minutes or the crumbs could start to get soggy.☞ TESTER TIP: This is a terrific time to get the kids involved in making dinner! They're little experts at this sorta thing.
- Line a plate with paper towels and put it near the stove.
- In a large skillet over medium heat, warm the oil and 2 tablespoons of the butter until the butter is melted and the foam starts to subside.☞ TESTER TIP: Even if you’re in a rush, don’t be tempted to hurry the process by cranking the heat higher. The butter will brown and your pricey catch will end up tasting rancid and burnt.
- Working in batches to avoid crowding, add the fish fillets to the skillet and cook, turning once, until they are golden brown all over and opaque in the center when pierced with the tip of a knife, about 3 minutes per side. Adjust the heat as needed so the fish is surrounded by bubbles in the oil but isn’t browning too quickly.
- Use a slotted spatula to transfer the fish to the paper towels. Drain briefly, then transfer to the oven to keep warm while preparing the second batch.
- Repeat with remaining fillets, adding more oil and butter to the skillet if needed.
- Season the fish with salt and pepper. Serve immediately, with lemon wedges, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 486kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 317mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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