Description
A quick and delicious recipe for crispy panko-crusted fried fish, perfect for busy days.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 3 cups panko breadcrumbs
- ½ teaspoon cayenne pepper
- 4 medium fish fillets (about 6 oz / 170 g each)
- Vegetable oil for frying
- Salt and freshly ground black pepper, to taste
- Flaky sea salt, for serving
- Lemon wedges, for serving
Instructions
- Set up the breading station: Arrange your three shallow bowls—one with flour, another with beaten eggs, and the last filled with panko breadcrumbs.
- Season the eggs and panko: Whisk the eggs until smooth, adding salt and pepper to taste. In another bowl, mix the panko with salt and cayenne pepper for added flavor.
- Prepare the fish fillets: Pat each fish fillet dry with paper towels. Season both sides with salt and pepper to enhance the natural taste of the fish.
- Dredge and coat the fillets: Lightly coat each fillet in flour, shaking off any excess. Dip them in the egg mixture before coating with the seasoned panko.
- Heat the oil: Pour about ½ inch of vegetable oil into a skillet. Heat it over medium-high heat until shimmering.
- Fry the fish: Carefully add the breaded fillets into the hot oil. Fry them until golden brown, flipping them to ensure even cooking.
- Drain and season: Transfer the cooked fillets to a wire rack or paper towels to drain off excess oil. Immediately season with flaky sea salt while they’re still hot.
- Serve: Enjoy your crispy panko-crusted fried fish with fresh lemon wedges on the side.
Notes
For a crispy finish, avoid overcrowding the skillet while frying. Store leftovers in an airtight container and reheat in the oven for best results.