Crispy Fish Fillet Recipe
Ingredients
- 4 white fish fillets (about 6 oz each), flounder, cod, or tilapia
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan (optional)
- 1/3 cup neutral oil (vegetable or canola)
- 1 tablespoon butter
- Lemon wedges for serving
Instructions
- Pat the fish fillets completely dry with paper towels on both sides.
- Season both sides of each fillet with salt, pepper, garlic powder, and smoked paprika.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, panko mixed with parmesan in the third.
- Dredge each fillet in flour and shake off excess, dip in egg and let the extra drip off, then press firmly into the panko mixture on both sides.
- Heat oil in a large skillet over medium-high heat until a breadcrumb dropped in sizzles immediately.
- Add fillets to the pan without crowding. Cook undisturbed for 3 to 4 minutes on the first side.
- Flip each fillet gently with a wide spatula. Add butter to the pan. Cook another 3 to 4 minutes until golden and fish flakes easily.
- Transfer to a wire rack or paper towel-lined plate. Squeeze fresh lemon over the top and serve immediately.
Notes
Always pat your fish fillets completely dry before coating — this single step is the difference between a crust that sticks and one that slides right off in the pan.