Crispy Fried Fish Fillets

platter of cooked fried fish fillets and dip

Make sure to cut your fish into even sizes so they can all cook with the same timing. For extra flavor, add dried onion powder, old bay, or other seasonings before breading them. We love panko because it gives an amazing crust. But regular breadcrumbs will work fine too.

Prep Time15

Cook Time15

Total Time30

Servings: Servings

Calories: 313kcal

Ingredients

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

Equipment

optional - Instant Read Thermometer

Instructions

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.

Course: Main Course

Cuisine: American

Nutrition