Ranch Fish
Dive into the irresistible flavors of Ranch Fish, a crispy and flavorful take on fried seafood that's perfect for an effortless weeknight dinner or a crowd-pleasing main course. This recipe features tender white fish fillets—like tilapia, cod, or haddock—coated in a crunchy crust of panko breadcrumbs, Parmesan cheese, and zesty ranch seasoning. Using a simple breading station and quick frying technique, these fillets cook to golden perfection in just minutes. The result is a flaky, juicy fish encased in a savory, herb-infused crust. Serve each piece with a squeeze of fresh lemon and a sprinkle of parsley for a vibrant finishing touch. With minimal prep time and bold seasoning, Ranch Fish is a deliciously easy way to bring restaurant-quality flavor to your table. Perfect for seafood lovers craving a ranch-inspired twist!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g. tilapia, cod, or haddock)
- 2 tablespoons ranch seasoning mix
- 1 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 0.5 cup all-purpose flour
- 2 pieces eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup vegetable oil (for frying)
- 4 pieces lemon wedges (optional, for serving)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Pat the fish fillets dry with a paper towel and lightly season with salt and pepper on both sides. Set aside.
In a shallow bowl, combine the ranch seasoning mix, panko breadcrumbs, and grated Parmesan cheese. Mix well to evenly distribute the seasoning.
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the eggs and milk whisked together, and the third with the breadcrumb mixture.
Dredge each fish fillet in the flour, shaking off any excess, then dip it into the egg mixture, and coat thoroughly with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering but not smoking, add the breaded fish fillets in a single layer. Cook in batches if necessary to avoid overcrowding the pan.
Cook the fish for 3-4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork. Adjust the heat as needed to prevent over-browning.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve the Ranch Fish immediately with lemon wedges on the side and a sprinkle of chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 434 mg | 33% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1549 mg | 33% | |
*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.
