Simple Ranchy Breaded Fish Fillets
Crispy, flavorful, and delightfully easy to prepare, these Simple Ranchy Breaded Fish Fillets are a dinnertime favorite the whole family will love! Tender fish like tilapia, cod, or haddock is coated in a perfectly seasoned crust made with panko breadcrumbs and zesty ranch seasoning mix, creating a golden, crunchy exterior that pairs beautifully with the delicate, flaky fish inside. This quick and satisfying recipe requires just 15 minutes of prep and is ready to serve in under 30 minutes. Whether you're hosting a casual weeknight meal or craving a restaurant-quality dish at home, these fish fillets deliver big on both taste and texture. Serve them hot with a squeeze of fresh lemon for a bright finishing touch! Perfect keywords: ranch breaded fish, crispy fish fillets, easy fried fish recipe, panko crusted fish, homemade seafood recipe.
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Recipe Information
Ingredients
- 4 pieces fish fillets (tilapia, cod, or haddock)
- 1 cup panko breadcrumbs
- 2 tablespoons ranch seasoning mix
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup oil for frying
- 4 pieces lemon wedges (optional, for serving)
Instructions
Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper, and set them aside.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs and the ranch seasoning mix.
Coat each fish fillet in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it is well-coated. Finally, press the fillet into the breadcrumb mixture, making sure it is evenly coated on all sides.
Heat the oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), carefully add the breaded fish fillets to the skillet in a single layer. Cook in batches if needed to avoid overcrowding.
Fry the fish fillets for 3-4 minutes on each side, or until the coating is golden brown and crispy and the fish is cooked through (the flesh should easily flake with a fork).
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining fillets, adding more oil to the skillet if necessary.
Serve the fish fillets hot with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 756 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.
