Fried Fish Fillets (Crispy!)
Making our homemade fried fish fillets recipe is so worth it. It’s not only budget friendly, but it just tastes better. Rather than buying these at a restaurant, you can serve more for your family. Best of all, you can eat these crispy fish fillets while still warm. Don’t order out! Make this crispy fish recipe and you’ll be hooked.
Crispy Fried Fish Fillets
These crispy fish fillets are deep fried and really truly amazing. There’s just something about deep frying fish that’s gives such a satisfying crust and crunch. It’s a great start for making fish and chips. All you need are french fries and if you want a quick batch of fries, try air frying french fries.
Why we love panko bread crumbs
There’s different breading options out there that are great. But one of our favorites is using Japanese panko bread crumbs. They’re flaky, and wonderfully crunchy when fried.
Healthier Baked Fish Fillets Recipe
If you’re still looking for a crispy fish texture without the deep frying oil, then try our homemade baked fish fillet recipe here. It’s also a great way to make a big batch of crispy fish fillets in the oven. One sheet pan try can hold so much. So if you need a big batch of crispy fish fillets, try our oven baked method.
Tips on How to Fry Fish Fillets
- Deep frying takes a little time, so get all your ingredients ready to go. Don’t wait to assemble and coat the fish when the oil is already hot. It’s hard to cool down over heated oil. So when you have everything laid out and are ready to coat your fish, then that’s when you start heating your oil.
- Make sure to cut the fish fillets into even sizes or at least as even as possible. This helps cooking the fish more evenly and around the same time.
- Season the fish well. A little salt and pepper really helps gives the fish more flavor.
- All crispy fried fish fillet recipe details are in the recipe box below.
Video: Crispy Fried Fish Fillets Recipe
Frying different types of white fish?
We prefer deep frying white fish because it’s less rich. You’re already deep frying and white fish can be a little leaner, which adds to a great texture. Can you cook different types of white fish other than cod? Yup, this recipe works with any white fish. But timing will vary depending on how thick the your white fish fillet is. Here’s some other types of white fish you can bake:
- Fresh Cod
- Quality Tilapia
- sea bass
- halibut (this is usually the most expensive option)
Crispy Fried Fish Fillets
- 12 ounces cod filets , or other white fish
- salt , to taste
- black pepper , to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup panko or other breadcrumbs
- 1/2 cup flour
- 1 large egg
- vegetable oil for frying
- Cut the fish into wide strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook.
- Season fish with salt, pepper, garlic powder, and paprika. Set aside.
- Put the panko or other breadcrumbs in a bowl. Place the flour in a bowl. In another bowl, beat the eggs until smooth. Dredge fish strips in optional flour, then in egg, then into the panko/breadcrumbs. Repeat this process for all pieces.
- In large frying pan, heat about 1/4-inch of oil to about 350-375°F (175-190°C) over medium-high heat. An instant-read thermometer is great to regulate oil temp. Do not let oil get too hot or else the panko will burn on outside and the fish will still be raw on inside. If you don’t have a thermometer, you can drop a piece of panko in the oil, and when it sizzles easily, the temperature should be in the correct range.
- When the oil is hot, add the coated fish in a single layer.
- Fry until golden brown on both sides and until the fish is fully cooked in the center, about 2 minutes per side, depending on oil temperature and how big the fish is cut.
- Serve warm with your favorite dip.
Nutrition Information per Serving
Storing leftover fried fish
Store the leftovers in an airtight plastic container or plastic bag. Try to eat the fish within 2 days of frying. Any longer than that, you can freeze them. Before eating again, allow them to thaw in the fridge for a day. Then warm a skillet on low heat and slowly heat and crisp the leftover fish. You can also re-heat them in the oven by pre-heating the oven to 400F. You want the oven to be hot so it crisps the fish. No need to add any extra oil to the cooked crispy fish.