Breading For Fried Fish
Crispy fried fish coated with seasoned breadcrumbs offers a golden, crunchy exterior and tender inside, perfect for a comforting meal suitable for fish lovers and casual dinners.
Ingredients
Instructions
- Beat the egg and milk together.
- Combine the crumbs, salt, and pepper.
- Dip the fish in the crumb mixture, then in the egg mixture, and again in the crumbs.
- Cook the fish, skin side down, in 1/8-inch of shortening.
- Brown the fish on one side, then turn and brown on the other side.
- Cook for about 10 minutes or until the fish is flaky.
Tips & Substitutions
For a lighter breading, use panko breadcrumbs instead of regular crumbs, which adds extra crunch. You can also experiment with spices like paprika or garlic powder for added flavor. If you want a gluten-free option, substitute with crushed cornflakes or gluten-free breadcrumbs. Ensure the oil is properly heated before frying to avoid soggy fish.
Serving Suggestions
Serve this delicious fried fish with a squeeze of fresh lemon juice for brightness. It pairs wonderfully with a side salad, such as a light Peaches And Cream Squares Salad, or classic coleslaw. You can also serve it with tartar sauce or a spicy remoulade for dipping. For a complete meal, consider adding some steamed vegetables or rice.
Storage & Reheating
Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crispy. Avoid the microwave as it can make the breading soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Breading For Fried Fish contains roughly 96 calories, with 3g protein, 18g carbohydrates, and 1g fat. It is an excellent source of vitamin C (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish for this recipe?
Absolutely! While this recipe works well with white fish like cod or tilapia, you can also try it with salmon, haddock, or even catfish. Just adjust the cooking time based on the thickness of the fillets.
What can I do if I don't have milk?
If you don’t have milk, you can substitute it with water, chicken broth, or a non-dairy milk like almond or soy milk. The egg will still provide moisture and help the crumbs stick.
How do I know when the fish is done cooking?
The fish is done when it turns golden brown and flakes easily with a fork. It should have an internal temperature of 145°F (63°C). If unsure, cut into the thickest part to check for flakiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).