Breaded Fish
Ingredients
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- 1 1/2 pounds white fish fillets – patted dry
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 1/2 cups all-purpose flour
- 2 large eggs – beaten
- 1 1/2 cups dry breadcrumbs
- 1 cups vegetable oil
- lemon – wedges (for serving)
Instructions
1. Pat the white fish fillets dry with paper towels and set aside on a plate.
2. Set up three shallow bowls: put the all-purpose flour in the first, the beaten eggs in the second, and the dry breadcrumbs in the third. Season the flour and the breadcrumbs with the kosher salt and black pepper; mix each bowl to distribute.
3. Working one piece at a time, coat a fillet in the flour, shaking off excess; dip in the eggs, letting excess drip; then press firmly into the breadcrumbs until evenly covered. Set on a wire rack and repeat. Let the breaded fillets rest 5 minutes to help the coating adhere.
4. Pour the vegetable oil into a large skillet to a depth of about 0.25 inch (you may not use all of it) and heat over medium-high until 350°F, or until a pinch of breadcrumbs sizzles on contact.
5. Fry the breaded fillets in batches without crowding, 2–4 minutes per side, until deep golden brown and the flesh flakes easily with a fork and turns opaque throughout (internal temperature about 145°F). Adjust heat to keep the oil lively but not smoking.
6. Transfer to a rack or paper towels to drain for 1–2 minutes. Serve hot with lemon wedges.
Breaded fish is a simple, comforting preparation that wraps moist, sweet fish in a crisp, golden crust. The contrast of crackling crumbs and tender flakes makes it appealing to all ages, and the clean flavor of white fish lets the texture shine. A squeeze of lemon is the classic finishing touch, cutting through the richness and brightening every bite.
Across Europe and beyond, cooks have long used the flour–egg–breadcrumb method to protect delicate proteins and create a satisfying exterior. Codified in French kitchens as paner à l’anglaise and embraced in Italian, Spanish, Portuguese, and German home cooking, the technique migrated easily to fish. Whether pan-fried in shallow oil or occasionally baked, breaded fish became a weeknight staple and a bistro standby, typically served with lemon and simple sauces.