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.
Breaded Fish Fillets
- Quick Glance
- 30 M
- 30 M
- Serves 4
Preheat the oven to 200°F (100°C).
Pat the fish fillets dry with paper towels. Spread the flour in a wide, shallow bowl. In a second shallow bowl, beat the eggs until blended. Spread the bread crumbs in a third shallow bowl.
One at a time, evenly coat each fish fillet in flour. Dip in the eggs to coat, and then in the bread crumbs, gently patting on the crumbs to help them adhere. Put the breaded fillets on a plate. Don’t let the fillets stand longer than 10 minutes or the crumbs could start to get soggy.
Line a plate with paper towels and put it near the stove.
In a large skillet over medium heat, warm the oil and 2 tablespoons of the butter until the butter is melted and the foam starts to subside.
Working in batches to avoid crowding, add the fish fillets to the skillet and cook, turning once, until they are golden brown all over and opaque in the center when pierced with the tip of a knife, about 3 minutes per side. Adjust the heat as needed so the fish is surrounded by bubbles in the oil but isn’t browning too quickly.
Use a slotted spatula to transfer the fish to the paper towels. Drain briefly, then transfer to the oven to keep warm while preparing the second batch.
Repeat with remaining fillets, adding more oil and butter to the skillet if needed.
Season the fish with salt and pepper. Serve immediately, with lemon wedges, if desired.
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.