crispy fried fish fillets

Here’s a simple, crispy fried fish fillets recipe that works with most white fish (cod, haddock, pollock, tilapia) and gives a crunchy, golden coating.

Crispy Fried Fish Fillets

Ingredients (Serves 2–3)

• 400–500 g white fish fillets

• 100 g all-purpose flour

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• 1 egg, beaten

• 100 g breadcrumbs (panko works best for crunch)

• Oil for frying (vegetable, canola, or sunflower)

• Lemon wedges, to serve

Instructions

1. Prepare the fish
   Pat fillets dry with paper towels. This helps the coating stick and prevents splattering.

2. Set up dredging stations

   • Plate 1: flour mixed with salt, pepper, and paprika

   • Plate 2: beaten egg

   • Plate 3: breadcrumbs

3. Coat the fish

   • Dredge each fillet in flour, shaking off excess

   • Dip into egg

   • Press into breadcrumbs until fully coated

4. Heat the oil
   Pour enough oil into a frying pan to cover the bottom (~5 mm / ¼ inch).
   Heat over medium-high until shimmering (test with a breadcrumb—it should sizzle).

5. Fry fillets

   • Cook 3–4 minutes per side, depending on thickness, until golden and cooked through

   • Avoid overcrowding the pan

6. Drain & serve

   • Place on paper towels to remove excess oil

   • Serve immediately with lemon wedges, tartar sauce, or a side of fries/salad

Tips for Extra Crunch

• Use panko breadcrumbs instead of regular—they stay crispier

• Let the fish rest in the fridge for 10 minutes after coating before frying—helps coating stick

• Fry in medium-high heat, not too low, to avoid soggy fillets

Optional Variations

• Spicy coating: Add chili powder or cayenne to flour

• Herby coating: Mix dried parsley, dill, or thyme into breadcrumbs

• Beer batter: Replace egg + breadcrumbs with ½ cup flour + ½ cup beer for classic fish & chips style