Breaded Fish Fillets
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.
Ingredients
- Four (6-ounce) skinless fish fillets, such as snapper, haddock, or flounder
- 1/2 cup unbleached all-purpose flour
- 2 large eggs
- 1 cup plain dried bread crumbs
- 1/2 cup vegetable oil
- 4 tablespoons salted butter
- Flaky sea salt and freshly ground black pepper
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- 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.
☞ TESTER TIP: This is a terrific time to get the kids involved in making dinner! They're little experts at this sorta thing.
- 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.
☞ TESTER TIP: Even if you’re in a rush, don’t be tempted to hurry the process by cranking the heat higher. The butter will brown and your pricey catch will end up tasting rancid and burnt.
- 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.
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 18g | Protein: 36g | Fat: 29g | Saturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 317mg | Fiber: 2g | Sugar: 2g