Crispy Saltine-Crusted Fried Fish
This delightful fish recipe is inspired by Julie from Wisconsin and is bound to become a family favorite. Featuring a crispy coating made from crushed saltine crackers, this dish is both flavorful and incredibly easy to prepare. While the original recipe calls for deep frying, I’ve adapted it for a lighter approach using a skillet with about 3/4 inch of oil. Any firm white fish fillets—like Chilean sea bass, tilapia, or even whitefish—can be used to achieve a golden, flaky texture. Enjoy this dish with a squeeze of lemon and your favorite sides for a satisfying dinner.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Eggs
2 (beaten)
Crushed saltine crackers
1 1/2 cups (about 45 crackers, crushed)
Firm white fish fillets
2 lbs (cut into pieces, about 1/2 inch thick, such as whitefish, tilapia, or Chilean sea bass)
Vegetable oil
as needed (for frying)
Instructions
1
In a shallow bowl or pie tin, beat two eggs and set aside.
2
In another shallow bowl or pie tin, place 1 1/2 cups of crushed saltine crackers.
3
Dip each fish fillet into the beaten eggs, ensuring it’s fully coated, then transfer it to the bowl of crushed saltines and press gently to ensure an even coating. Let the coated fillets sit for about 5 minutes to allow the coating to adhere better.
4
In a large, heavy skillet, heat about 3/4 to 1 inch of vegetable oil over medium-high heat until it reaches 375°F (190°C). You can check the oil's readiness by dropping in a small piece of bread; it should sizzle and turn golden brown.
5
Carefully place a few fillets in the hot oil, making sure not to overcrowd the pan. Fry for approximately 2 minutes on each side or until the fish is golden brown and flakes easily with a fork. Adjust cooking time as necessary depending on fillet thickness.
6
Using a slotted spatula, remove the fried fish from the skillet and place it on a rack over paper towels to drain excess oil. If frying multiple batches, keep the completed fish warm in a 225°F (107°C) oven until all fillets are cooked.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Saltine-Crusted Fried Fish?
It is a flavorful dish featuring firm white fish fillets coated in crushed saltine crackers and fried until golden and flaky.
What type of fish works best for this recipe?
Any firm white fish fillets can be used, such as Chilean sea bass, tilapia, or whitefish.
How many saltine crackers do I need to crush?
You will need approximately 45 crackers to make the 1 1/2 cups of crushed crackers required for the recipe.
How many eggs are required for the egg wash?
The recipe calls for two eggs, which should be beaten in a shallow bowl or pie tin.
What is the best way to coat the fish fillets?
Dip each fillet into the beaten eggs until fully coated, then transfer to the crushed saltines and press gently for an even layer.
Why should I let the coated fish sit for 5 minutes?
Letting the fillets sit allows the saltine coating to adhere better to the fish, ensuring it stays intact during frying.
What type of oil should be used for frying?
Vegetable oil is recommended for frying this fish.
How much oil do I need in the skillet?
You should use enough vegetable oil to reach about 3/4 to 1 inch of depth in a large, heavy skillet.
What is the ideal oil temperature for frying?
The oil should be heated to 375°F (190°C) before adding the fish.
How can I check if the oil is hot enough without a thermometer?
Drop a small piece of bread into the oil; if it sizzles and turns golden brown quickly, the oil is ready.
How long does it take to fry the fish?
Fry the fish for approximately 2 minutes on each side, though time may vary based on the thickness of the fillets.
How do I know when the fish is fully cooked?
The fish is done when the exterior is golden brown and the meat flakes easily with a fork.
Should I fry all the fish at once?
No, place only a few fillets in the hot oil at a time to ensure you do not overcrowd the pan.
How should I drain the fish after frying?
Use a slotted spatula to remove the fish and place it on a rack over paper towels to allow excess oil to drain away.
How can I keep the fish warm while frying multiple batches?
Keep the cooked fish in an oven set to 225°F (107°C) until all the fillets are finished.
Is this recipe deep fried or pan fried?
While the original inspiration was deep fried, this version is adapted for a skillet using about 3/4 inch of oil.
Can I use tilapia for this recipe?
Yes, tilapia is specifically mentioned as a great firm white fish option for this dish.
How thick should the fish fillets be cut?
The fillets should be cut into pieces that are about 1/2 inch thick.
What total weight of fish does this recipe use?
The recipe is designed for 2 lbs of firm white fish fillets.
Who inspired this recipe?
This recipe was inspired by Julie from Wisconsin.
What can I serve with this fried fish?
It is excellent served with a squeeze of lemon and your favorite side dishes.
Is this a good recipe for a family meal?
Yes, it is described as a dish bound to become a family favorite and is perfect for a fish fry.
What is the texture of the fish once cooked?
The fish has a golden, crispy outer crust and a flaky, tender interior.
Do I need any special tools for the coating process?
Two shallow bowls or pie tins are recommended for the egg wash and the cracker crumbs.
Can I use sea bass?
Yes, Chilean sea bass is a recommended variety for its firm texture.
How do I prepare the egg wash?
Simply beat two eggs together in a shallow container until they are well combined.
Does this recipe use flour?
No, this recipe uses crushed saltine crackers as the primary breading instead of traditional flour.
What makes the coating stay on the fish?
The combination of the egg wash and the 5-minute resting period helps the cracker crumbs adhere securely.
What temperature should the oven be to keep the fish warm?
The oven should be set to 225°F (107°C).
Is this recipe difficult to make?
No, it is described as being incredibly easy to prepare and requires only four main ingredients.