Breaded Fish Fillets

Name: Breaded Fish Fillets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 fillets white fish fillets (such as cod or haddock); 1 cup all-purpose flour; 2 large eggs (beaten); 1 1/2 cups panko breadcrumbs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 500 ml vegetable oil (for frying)

35 min 4 servings Easy

All Recipes

Breaded Fish Fillets

Crispy and golden breaded fish fillets, perfect for any seafood lover.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

Breaded fish fillets are a classic and delicious way to enjoy seafood. This dish features a crispy coating that locks in the fish's natural moisture, making it a favourite for both kids and adults alike. Whether you're using cod, haddock, or another white fish, the breading process is simple and can be adjusted to suit your taste. The result is a perfectly golden crust that pairs beautifully with a variety of sides.

Ingredients

Servings

Fish Fillets

Breading Mixture

For Frying

Instructions

Prepare the fish

Rinse the fish fillets under cold water and pat dry with paper towels.

Pro tip: Drying the fish ensures the breading adheres better.

Set up breading stations

Place flour, beaten eggs, and panko breadcrumbs each in separate shallow dishes. Season the breadcrumbs with salt, pepper, and paprika.

Pro tip: Mix the seasonings well into the breadcrumbs for even flavour.

Bread the fish

Dredge each fillet in flour, shaking off excess. Dip into beaten eggs, then press into breadcrumbs until well-coated.

Pro tip: Press breadcrumbs firmly onto the fish for a thicker crust.

Heat the oil

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Pro tip: Use a thermometer to ensure the oil is at the correct temperature.

Fry the fish

Carefully place fillets in hot oil, cooking for 3-4 minutes on each side until golden brown and cooked through.

Pro tip: Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Drain and serve

Remove fillets from oil and drain on paper towels. Serve hot.

Pro tip: Sprinkle a little extra salt on the hot fillets for added flavour.

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Tips & Tricks

<ul><li>Use fresh fish fillets for the best flavour and texture.</li><li>Panko breadcrumbs give an extra crunch compared to regular breadcrumbs.</li><li>Season your breadcrumbs well for maximum flavour.</li><li>Ensure oil is hot enough for a crispy crust.</li></ul>

Serving Suggestions

Serve your breaded fish fillets with a wedge of lemon and a side of tartar sauce for dipping. They also pair well with coleslaw, roasted vegetables, or a fresh salad. To store leftovers, refrigerate in an airtight container for up to 2 days. Reheat in an oven to retain crispiness. Avoid microwaving as it can make the breading soggy.