These breaded fish fillets are coated in breadcrumbs and gently pan-fried in oil and butter until crispy, flaky, and golden. They’re as fast to make as the frozen boxed variety yet taste infinitely better.
Keep in mind, you can always skip the boxed frozen fish sticks and make these breaded fish fillets instead. They come together in just 30 minutes, are made with recognizable ingredients, and your kids will never know the difference. (Well, they may, but they won’t care as soon as they taste ’em.)–Angie Zoobkoff
Breaded Fish Fillets
- Quick Glance
- Quick Glance
- 30 M
- 30 M
- Serves 4
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Recipe Testers Reviews
A quick and delightfully light recipe that was start to finish 30 minutes. The thin, crispy breading coated my meaty cod fillets, creating a contrast in bite from crunchy to tender. The only adornment needed is a squeeze of lemon tang and sprinkling of salt and, if you like, pepper.
The oil and butter was ready by the time I had the fish breaded, which was about 5 to 7 minutes. The fillets cooked in 6 minutes with a gentle flip halfway through cooking. I turned down the flame as needed to keep the oil and butter at a just right bubble.
Two batches for my 10-inch cast iron skillet and easy as that dinner was ready. The fillets serves 4 happily.
The beauty of this recipe lies in its simplicity. You can essentially use any skinless fish fillet you wish and the remaining ingredients needed are probably already in your kitchen; this is a great “go-to” recipe for a quick and easy weeknight dinner, but also tasty enough to serve to company.
This is also a great recipe because it’s a wonderful lesson on the steps of breading foods in general--whether fish, chicken, shrimp, pork, or even veggies like okra or fried green tomatoes in the summertime.
Think of this as an adult version of fish sticks; the same crispy fried bread coating that is the perfect shade of brown and is surprisingly very flavorful from the use of salted butter and the last minute sprinkling of sea salt and black pepper.
I found some really nice skinless red snapper fillets at the store. I used King Arthur unbleached AP flour, and 1 cup of Panko breadcrumbs (unseasoned). Don't bread the fish until right before you are ready to cook it or it most likely will get very soggy and then the crust might fall off into the oil and butter mixture. It’s important to only heat the oil and butter mixture over medium heat; higher heat would brown the butter and potentially you will burn your fish crust from the start.
I cooked the snapper for 3 minutes per side as stated and it was flaky in the middle and perfectly browned on the outside.
We were pleasantly surprised with the way this simple dish came out! And yes, I suggest serving each fillet with a small lemon wedge just to add a bright pop.
I have been really craving fried fish, so I was excited to try this recipe. I found it to be crispy and delicious. It's the perfect weeknight meal that pleased both the adults and kids.
I fried the fish for 3 minutes per side. I cooked them in my cast iron skillet and I had to use about 1/4 more oil than the recipe called for. I put the flame on medium and that worked perfectly for the entire cooking time.
I used flounder and served it with oven fries and a Sriracha mayo. In the future, I would add some salt, pepper, and garlic powder to the bread crumbs for a bit more flavor, but aside from that, this recipe is a winner!
This is your standard breading procedure. It produces a nice crispy crust on the fish fillet. The combination of oil and butter for frying gives the fish nicer flavor than oil alone.
I used flounder but any of the suggested fish fillets would work just as well.