Breaded Fish

Ingredients

• 1.5 pounds white fish fillets – patted dry
• 1.25 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 0.5 cups all-purpose flour
• 2 large eggs – beaten
• 1.5 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.