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Breaded Fish Fillets

Created by: Howcan Team

Ingredients

4 fish fillets (such as cod or tilapia)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup vegetable oil

Instructions

Pat the fish fillets dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
Dredge each fish fillet in the flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, coat the fillets in the breadcrumbs, pressing gently to adhere.
In a large skillet, heat the vegetable oil over medium-high heat.
Carefully place the breaded fish fillets in the hot oil and cook for 3-4 minutes on each side, or until golden brown and the fish is cooked through.
Remove the fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the breaded fish fillets hot with your favorite side dishes and enjoy!

Breaded fish fillets have a rich history dating back to ancient times when people first began coating fish in breadcrumbs and frying them to create a crispy, flavorful dish. This culinary tradition has been passed down through generations and is now enjoyed worldwide. Chefs in coastal regions like the Mediterranean and Scandinavia have perfected their own unique versions of breaded fish fillets, using local ingredients and spices to enhance the flavor. Today, the best versions of this dish can be found in seaside restaurants and fish markets, where fresh catch is expertly breaded and fried to perfection. The key to a delicious breaded fish fillet lies in using high-quality, fresh fish and achieving the perfect balance of crispy breading and tender, flaky fish. For a unique twist, consider using alternative coatings such as crushed nuts or herbs to add extra flavor and texture to this classic dish.

25 min

300 calories

Instructions

Pat the fish fillets dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
Dredge each fish fillet in the flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, coat the fillets in the breadcrumbs, pressing gently to adhere.
In a large skillet, heat the vegetable oil over medium-high heat.
Carefully place the breaded fish fillets in the hot oil and cook for 3-4 minutes on each side, or until golden brown and the fish is cooked through.
Remove the fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the breaded fish fillets hot with your favorite side dishes and enjoy!