Crispy Crusted Fish
Delight your taste buds with this Crispy Crusted Fish recipe, a quick and easy way to elevate your seafood dinners. Featuring tender white fish fillets encased in a perfectly golden, crunchy crust made from panko breadcrumbs and Parmesan cheese, this dish achieves the ideal balance of texture and flavor. Seasoned with garlic powder, paprika, and a touch of salt and pepper, each bite bursts with savory goodness. The simple breading technique ensures a flawlessly crisp coating, while a quick pan-fry locks in moisture, making the fish flaky and succulent. Ready in just 25 minutes, this recipe is perfect for busy weeknights or casual entertaining. Serve with a squeeze of fresh lemon for a zesty finish that complements the crispy crust beautifully. Keywords: crispy crusted fish, Parmesan panko crusted fish, easy fish recipe, quick pan-fried fish, golden crusted seafood.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, haddock, or tilapia)
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, finely grated
- 0.5 cup All-purpose flour
- 1 piece Large egg
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil or vegetable oil
- 4 pieces Lemon wedges (for serving)
Instructions
Pat dry the fish fillets with paper towels and set them aside.
Set up a breading station with three shallow dishes. In the first dish, add all-purpose flour mixed with half the salt, black pepper, garlic powder, and paprika. In the second dish, whisk together the egg and milk until combined. In the third dish, mix panko breadcrumbs and Parmesan cheese.
Season the fish fillets with the remaining salt, pepper, garlic powder, and paprika on both sides.
Dredge each fillet in the flour mixture, shaking off any excess, then dip it in the egg mixture, and finally coat it with the panko-Parmesan mixture. Press gently to ensure the crust adheres well.
Heat olive oil in a large non-stick skillet over medium-high heat.
Working in batches, place the coated fish fillets in the skillet and cook for 3-4 minutes on each side or until golden brown and crispy. The fish should also flake easily with a fork when done.
Transfer cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for a fresh, tangy finish.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 320 mg | 25% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
