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    Crispy One-Side Breaded White Fish

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    Pixicook editorial team

    A deliciously crispy one-side breaded white fish served with lemon wedges or tartar sauce.

    Ingredients for Crispy One-Side Breaded White Fish

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Thick White Fish Filets Or Steaks

    0 oz

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Large egg, beaten

    each

    Panko-Style Bread Crumbs

    cups

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Lemon Wedges

    to taste

    Substitute chevron-down

    Tartar Sauce

    to taste

    Substitute chevron-down

    How to Make Crispy One-Side Breaded White Fish

    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.

    Variations

    Chicken Paillard

    Swap the fish for chicken breasts pounded thin. Bread one side and cook in a similar fashion for a crispy chicken dish.

    Nutty Crust

    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.

    Lemon Caper Sauce

    Serve the fish with a tangy lemon caper sauce by deglazing the pan with white wine, adding lemon juice, capers, and finishing with butter.

    Breaded Pork Chops

    Use boneless pork chops in place of fish. The one-sided breading technique will give you a juicy pork chop with a crunchy crust.

    Creamy Sauce

    Serve the fish with a dill-infused tartar sauce or a lemony aioli to add creaminess and zest.

    Pitfalls and tips

    Pat the Fish Dry

    Start by patting the fish fillets dry with paper towels. Removing excess moisture is crucial for achieving a crispy crust.

    Bread Only One Side

    Firmly press the breadcrumbs onto the fish to ensure they adhere during cooking.

    Oil Temperature

    Maintain the correct oil temperature throughout cooking to prevent soggy or burnt breading.

    Seasoning

    Season both sides of the fish fillets with salt and black pepper before breading to enhance flavor.

    Don't Overcook

    Cook just until the fish flakes easily with a fork to avoid dry, tough fish.


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