Crispy Fish Fillets
Crispy Fish Fillets are the ultimate crowd-pleaser, offering a perfect balance of golden crunch and tender, flaky fish. Made with white fish fillets like cod, haddock, or tilapia, this recipe uses a flavorful three-step coating process with seasoned flour, beaten eggs, and a parmesan-panko breadcrumb mixture for a delightfully crisp texture. Fried to perfection in hot oil, these fillets are ready in just 25 minutes, making them a quick and satisfying weeknight meal or an impressive dish for entertaining. Served hot with a sprinkle of fresh parsley and a squeeze of zesty lemon, these fillets pair beautifully with your favorite sauces or side dishes. Perfect for fish lovers and fans of easy, delectable seafood recipes!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod, haddock, or tilapia)
- 0.5 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.25 cup parmesan cheese (grated)
- 1.5 cups vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the fish fillets dry with a paper towel and set aside.
In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
In a second shallow dish, beat the eggs until smooth.
In a third shallow dish, mix the panko breadcrumbs and parmesan cheese.
Coat each fish fillet in the flour mixture, shaking off any excess.
Dip the floured fillet into the beaten eggs, ensuring it's fully coated.
Press the fillet into the panko-parmesan mixture, firmly pressing to ensure an even coating. Repeat for all fillets.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated fish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Fry the fillets for 3-4 minutes per side or until golden brown and crispy. Use tongs to turn them carefully.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Garnish with chopped parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.6 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 734 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.
