Crispy Panko-Crusted Fried Fish Fillets
Satisfy your cravings for a delicious fish sandwich with this homemade crispy panko-crusted fried fish fillets recipe. By making it at home, you not only get more food for your money but also can customize the flavors to your liking. Perfectly seasoned and golden-brown, these fish fillets are flaky on the inside and crunchy on the outside. Serve them on a bun with your favorite toppings or enjoy them as a standalone dish with a side of dipping sauce. Ideal for lunch or as a snack, this recipe offers a delightful and healthier alternative to fast food.
3
Servings
400
Calories
9
Ingredients
Ingredients
Orange Roughy or Haddock Fillets
1 lb (cut into 3-4 pieces diagonally)
Eggs
3 (beaten)
Whole Milk
6 tablespoons (mixed with eggs)
All-Purpose Flour
3/4 cup (for dredging)
Panko Breadcrumbs
1 1/2 cups (for coating)
Vegetable Oil
1/2 cup (for frying)
Salt
1 teaspoon (divided)
White Pepper
1 teaspoon (divided)
Old Bay Seasoning
2 teaspoons (divided)
Instructions
1
Heat the vegetable oil in a large frying pan over medium-high heat, or prepare your deep fryer.
2
In a mixing bowl, create an egg wash by combining the beaten eggs with whole milk.
3
Season both sides of the fish fillets evenly with half of the salt, pepper, and Old Bay seasoning.
4
Cut the fish diagonally into evenly-sized pieces, about 3-4 per fillet.
5
First, dredge each piece of fish in all-purpose flour, ensuring they are fully coated, then shake off any excess.
6
Next, dip the floured fish into the egg wash, allowing any excess to drip off.
7
Finally, coat the fish pieces with panko breadcrumbs, pressing lightly to adhere.
8
Carefully add the breaded fish pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 3 minutes on one side until golden brown, then flip and fry for an additional 2 minutes on the other side.
9
Once cooked, remove the fish from the oil and set it on a wire rack or paper towels to drain excess oil.
10
While the fish is hot, sprinkle with the remaining salt, pepper, and Old Bay seasoning for added flavor.
11
Serve with your choice of sides or as a delicious sandwich.
Nutrition Information
23g
Fat
27g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe for these fish fillets?
The recipe is for Crispy Panko-Crusted Fried Fish Fillets, designed to be flaky on the inside and crunchy on the outside.
What type of fish is recommended for this recipe?
You should use 1 lb of Orange Roughy or Haddock fillets.
How many servings does this recipe yield?
This recipe yields 3 servings.
What are the nutritional statistics per serving?
Each serving contains 400 calories, 23g of fat, 27g of carbohydrates, and 27g of protein.
How should the fish be prepared before coating?
The fillets should be cut diagonally into evenly-sized pieces, roughly 3-4 pieces per fillet.
What seasonings are used for the fish?
The recipe uses salt, white pepper, and Old Bay seasoning.
What is the two-step seasoning process?
Half of the seasoning is applied to the raw fish fillets, and the remaining half is sprinkled on while the fish is hot after frying.
What ingredients make up the egg wash?
The egg wash consists of 3 beaten eggs mixed with 6 tablespoons of whole milk.
What is the order of the dredging and coating process?
First dredge in all-purpose flour, then dip in the egg wash, and finally coat with panko breadcrumbs.
How much panko breadcrumbs are needed?
You will need 1 1/2 cups of panko breadcrumbs for the coating.
What type of oil is used for frying?
The recipe calls for 1/2 cup of vegetable oil.
How long should the fish be fried?
Fry for about 3 minutes on the first side and an additional 2 minutes on the other side until golden brown.
What heat setting should be used for the frying pan?
The frying pan should be heated over medium-high heat.
Can I use a deep fryer for this recipe?
Yes, you can prepare your deep fryer as an alternative to using a large frying pan.
How do I ensure the panko breadcrumbs stick to the fish?
Press lightly on the fish pieces when coating them with panko to help the breadcrumbs adhere.
What should I do after the fish is finished frying?
Remove the fish from the oil and set it on a wire rack or paper towels to drain excess oil.
Is this recipe suitable for a fish sandwich?
Yes, it is specifically described as ideal for making a homemade crispy fish sandwich.
What are some suggested serving methods?
Serve the fillets on a bun with toppings, or as a standalone dish with a side of dipping sauce.
Why is flour used in the dredging process?
All-purpose flour is used to fully coat the fish first, which helps the egg wash and panko stick better.
Should I shake off excess flour?
Yes, after dredging the fish in flour, you should shake off any excess before moving to the egg wash.
What category does this recipe fall into?
It is categorized as Lunch/Snacks.
Does this recipe contain fiber or sugar?
According to the provided data, the fiber and sugar content is not specified.
How much Old Bay seasoning is required?
The recipe requires 2 teaspoons of Old Bay seasoning, divided.
How much flour is used for dredging?
The recipe uses 3/4 cup of all-purpose flour.
What is the texture of the finished fish?
The fish is flaky on the inside and crunchy on the outside.
Is this a fast food alternative?
Yes, it is described as a delightful and healthier alternative to fast food.
Can I customize the flavors?
Yes, making it at home allows you to customize the flavors to your liking.
How many pieces of fish do you get per fillet?
Each fillet is cut into approximately 3 to 4 pieces.
What are the total number of ingredients?
There are 9 ingredients in total for this recipe.
Why is a wire rack used for draining?
A wire rack is used to drain excess oil, which helps keep the panko crust crispy.