Crumbed Fish with Wedges
Crispy, golden perfection meets wholesome comfort in this irresistible Crumbed Fish with Wedges recipe! Tender white fish fillets are coated in a flavorful Parmesan-panko breadcrumb crust, seasoned with paprika and garlic powder, and pan-fried to achieve a delightfully crunchy texture. Paired with oven-roasted potato wedges seasoned with oregano, chili powder, and a drizzle of olive oil, this dish delivers the perfect balance of crunch and tenderness in every bite. Ready in just an hour, this family-friendly dinner is easy to prepare, yet feels indulgent enough for a special meal. Serve it with a zesty dipping sauce or a refreshing side salad for a crowd-pleasing dish that’s sure to impress. Perfect for fans of quick, satisfying meals, this recipe hits all the right notes for a home-cooked comfort classic.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (cod, haddock, or tilapia)
- 60 grams All-purpose flour
- 2 large Eggs
- 120 grams Breadcrumbs (panko or regular)
- 50 grams Parmesan cheese, finely grated
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 medium Potatoes (russet or Yukon gold)
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Chili powder (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
Wash the potatoes thoroughly and cut them into wedges. Place the wedges in a large mixing bowl.
Drizzle the potato wedges with olive oil, then season with 1 teaspoon of salt, black pepper, dried oregano, and optional chili powder. Toss to coat evenly.
Spread the potato wedges on the prepared baking tray in a single layer and bake for 30-35 minutes, turning halfway through, until golden and crispy.
While the wedges are baking, prepare the crumbed fish. Set up a breading station with three shallow bowls: one with flour, the second with beaten eggs, and the third with a mix of breadcrumbs, Parmesan cheese, paprika, garlic powder, and 1 teaspoon of salt.
Pat the fish fillets dry with paper towels and lightly season with salt and pepper.
Dredge each fish fillet first in the flour, shaking off any excess, then dip in the egg mixture, and finally coat evenly with the breadcrumb mixture. Press the breadcrumbs gently to ensure they stick.
Heat a large non-stick skillet over medium-high heat and add about 2 tablespoons of olive oil.
Pan-fry the crumbed fish fillets for 3-4 minutes on each side, or until golden brown and cooked through. Cook in batches if needed, adding more olive oil to the pan as required.
Once the fish fillets are cooked, transfer them to a plate lined with paper towels to drain excess oil.
Serve the crumbed fish fillets hot alongside the potato wedges, with your favorite dipping sauce or a fresh side salad.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 14.8 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 908 mg | 70% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4809 mg | 102% | |
*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.
