Description
A simple recipe for crispy perfection, featuring pan-fried fish fillets with a golden crunch and tender interior, served with lemon wedges.
Ingredients
- 4 (6-ounce) fish fillets (such as tilapia, cod, or catfish)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1 tablespoon milk
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Start by carefully dredging each fish fillet in the flour mixture, shaking off any excess flour.
- Dip the fillet into the egg mixture, allowing the extra liquid to drip off before moving to the breadcrumbs.
- Coat each fillet thoroughly, pressing gently to ensure the breadcrumbs adhere well.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the breaded fish fillets to the skillet, avoiding overcrowding the pan.
- Fry the fish for about 3-4 minutes on each side, or until they develop a golden brown color and reach an internal temperature of 145°F.
- Transfer the fish to a paper towel-lined plate to drain any excess oil.
- Serve immediately with lemon wedges on the side.
Notes
Allow coated fillets to sit for a minute before frying to enhance crunch. Fry in batches to maintain oil temperature.