Crispy Breaded Fish Fillets!

Crispy Breaded Fish Fillets

(Pan-Fried or Air Fryer)

Ingredients (serves 4)

Fish

• 4 thick white-fish fillets (cod, haddock, pollock, or halibut)

• Salt & black pepper

• 1 tbsp lemon juice (optional)

Breading station

• ½ cup all-purpose flour

• 2 large eggs

• 1 tbsp milk or water

• 1½ cups breadcrumbs (panko for extra crunch)

• ½ cup grated Parmesan (optional but excellent)

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• ½ tsp salt

For cooking

• Pan method: oil for shallow frying

• Air fryer: olive oil spray

Garnish (optional)

• Chopped parsley

• Lemon wedges

Instructions

1. Prep the fish

• Pat fish very dry (important).

• Season lightly with salt, pepper, and lemon juice.

2. Set up breading station

• Bowl 1: flour

• Bowl 2: eggs + milk, whisked

• Bowl 3: breadcrumbs, Parmesan, and spices mixed well

3. Bread the fish

• Coat fish in flour (shake off excess).

• Dip into egg.

• Press firmly into breadcrumb mixture.

• Let rest 5 minutes — helps the coating stick.

Cooking Methods

🔥 Pan-Fried (Most Traditional)

1. Heat oil to 350°F / 175°C.

2. Fry fillets 3–4 minutes per side until golden.

3. Transfer to wire rack or paper towels.

4. Lightly salt while hot.

🌬️ Air Fryer (Like the Photo)

1. Preheat air fryer to 400°F / 200°C.

2. Spray basket and fish lightly with oil.

3. Cook 10–12 minutes, flipping halfway.

4. Fish should flake easily and be deeply golden.

Serve

• Sprinkle with parsley.

• Add lemon wedges.

• Serve immediately.

Q & A (Troubleshooting & Tips)

Q: What fish works best?

A: Cod and haddock are ideal — thick, flaky, and mild.
Avoid very thin fillets; they overcook fast.

Q: Why is my coating falling off?

A: Usually one of these:

• Fish wasn’t dry enough

• Oil wasn’t hot enough

• You flipped too early
  👉 Let the crust fully set before turning.

Q: Why is my fish soggy?

A:

• Oil temperature too low

• Fish overcrowded in the pan

• Resting on paper towels too long (use a rack)

Q: Can I bake this instead?

A: Yes.

• Bake at 425°F / 220°C

• Spray generously with oil

• Bake 15–18 minutes, flipping once

Q: Is Parmesan traditional?

A: No — but it adds incredible flavor and browning. Totally optional.

Q: Can I make this gluten-free?

A: Yes.

• Use gluten-free flour

• Use GF breadcrumbs or crushed cornflakes

Q: What sauces go best?

A:

• Tartar sauce

• Lemon aioli

• Malt vinegar

• Garlic mayo

• Spicy remoulade

Q: Can I freeze breaded fish?

A: Yes.

• Freeze before cooking

• Cook straight from frozen, adding 3–5 minutes

Q: How do I know it’s done?

A: Internal temp 145°F / 63°C
or fish flakes cleanly with a fork.