Different Fried Fish
Elevate your seafood game with "Different Fried Fish," a crispy, flavor-packed twist on a classic favorite. This versatile recipe showcases tender fish fillets like tilapia, cod, or snapper, coated in a triple-layered breading process for the ultimate crunch. The dry mixture, infused with paprika, garlic powder, and a dash of cayenne for subtle heat, pairs perfectly with the tangy buttermilk-egg batter and golden panko breadcrumbs. Fried to perfection in hot oil, each bite delivers a satisfying crunch with flaky goodness inside. Ready in just 25 minutes, this quick and easy dish is perfect for weeknight dinners or casual gatherings. Serve with a squeeze of lemon and a sprinkle of fresh parsley for a vibrant finishing touch. Whether you crave bold seasoning, a delightful texture, or crowd-pleasing appeal, this fried fish recipe is sure to impress. Keywords: crispy fried fish, easy fish recipe, how to fry fish, seafood dinner idea, panko fish.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (e.g., tilapia, cod, or snapper)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Buttermilk
- 1 large Egg
- 1 cup Panko breadcrumbs
- 2 cups Oil for frying (e.g., vegetable, canola, or peanut oil)
- 2 lemons Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the fish fillets dry with paper towels and set aside.
In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to create the dry coating mixture.
In a separate bowl, whisk together the buttermilk and egg until smooth to create the wet batter.
Place the panko breadcrumbs in a third shallow dish for the final coating.
Dredge each fish fillet in the dry coating mixture, ensuring it is evenly coated. Shake off any excess flour mixture.
Dip the fish into the wet batter, allowing any excess to drip off.
Press the fish into the panko breadcrumbs, ensuring a thorough and even coating. Set the coated fillets aside on a plate.
Heat the oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). To test, drop a small piece of bread into the oil—it should sizzle and turn golden brown quickly.
Carefully place the coated fish fillets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-5 minutes per side, or until the coating is golden brown and the fish is cooked through.
Transfer the fried fish to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges, and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
5489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.6 g | 641% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 28.3 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 18.9 mcg | 95% | |
| Calcium | 533 mg | 41% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2847 mg | 61% | |
*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.
