A deliciously crispy one-side breaded white fish served with lemon wedges or tartar sauce.
20 minutes
A deliciously crispy one-side breaded white fish served with lemon wedges or tartar sauce.
Thick White Fish Filets Or Steaks
0 oz
to taste
to taste
cups
Large egg, beaten
each
Panko-Style Bread Crumbs
cups
tablespoons
to taste
Tartar Sauce
to taste
1. Prepare the Fish
Pat the fish filets dry with paper towels to remove any excess moisture, and then season them generously with kosher salt and freshly ground black pepper.
2. Set Up Breading Station
In three separate shallow bowls or plates, place the all-purpose flour, the beaten egg, and the panko-style bread crumbs. Season each of these components lightly with salt and pepper.
3. Bread the Fish
Take each seasoned fish filet and dip it first into the flour, then into the beaten egg, and finally press firmly into the panko bread crumbs.
4. Preheat Oven
Preheat your oven to 300°F (150°C).
5. Cook Fish on Stovetop
Heat the oil in a large non-stick or cast iron skillet over medium-high heat. Once the oil is shimmering, place the fish filets breaded-side-down into the skillet. Cook undisturbed for about 5 minutes, or until the breaded side is a deep golden brown.
6. Finish Cooking in Oven
Flip the fish filets and transfer the skillet to the preheated oven. Cook until the fish reaches an internal temperature of 140°F (60°C), about 5 minutes.
7. Serve
Serve the crispy one-side breaded white fish immediately with lemon wedges or tartar sauce.
Swap the fish for chicken breasts pounded thin. Bread one side and cook in a similar fashion for a crispy chicken dish.
Replace traditional breadcrumbs with a mixture of finely chopped nuts such as almonds, pecans, or hazelnuts for a richer flavor and a gluten-free option.
Serve the fish with a tangy lemon caper sauce by deglazing the pan with white wine, adding lemon juice, capers, and finishing with butter.
Use boneless pork chops in place of fish. The one-sided breading technique will give you a juicy pork chop with a crunchy crust.
Serve the fish with a dill-infused tartar sauce or a lemony aioli to add creaminess and zest.
Start by patting the fish fillets dry with paper towels. Removing excess moisture is crucial for achieving a crispy crust.
Firmly press the breadcrumbs onto the fish to ensure they adhere during cooking.
Maintain the correct oil temperature throughout cooking to prevent soggy or burnt breading.
Season both sides of the fish fillets with salt and black pepper before breading to enhance flavor.
Cook just until the fish flakes easily with a fork to avoid dry, tough fish.
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