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Breaded fish fillets recipe

Breaded fish fillets recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish

A simple recipe for a quick fish dish. Served with oven-baked chips and a green salad or mushy peas, this is a healthier alternative to deep-fried fish and chips.

459 people made this

IngredientsServes: 4

  • 800g fish fillets
  • 1 lemon, halved
  • 4 tablespoons flour
  • 2 eggs, lightly beaten
  • 150g breadcrumbs
  • salt and freshly ground black pepper
  • 30g butter

MethodPrep:15min ›Cook:6min ›Ready in:21min

  1. Rinse fish fillets, pat dry and cut into 4 portions. Drizzle the juice of half a lemon over the fish.
  2. Prepare three deep plates for the breading: put the flour in the first, the lightly beaten eggs in the second, and the breadcrumbs in the third. Pat the fish fillets dry again and season with salt and pepper. Dip the fish fillets in the flour and gently tap off the excess. Dip into the beaten eggs, allowing the excess to drip off, and then into the breadcrumbs (pressing down gently).
  3. Heat the butter in a nonstick frying pan over medium heat and put in the fish fillets. Fry on each side for 2-3 minutes. Carefully turn so they do not fall apart. The best way is to use two spatulas.
  4. Cut the other half of the lemon into 4 slices and use to decorate the fish. Serve with potatoes and a salad.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (3)

great, add a bit of garlic to the egg mix to give extra flavour. Add a bit of mild olive oil to butter to stop it from burning. Good with home made potato wedges and peas cooked, leave a bit of water and then puree with a spring onion and touch of garlic.-17 Jan 2018

Easy dish to prepare & have done it a couple of times now. Tastes divine. I also put some dried herbs in with the breadcrumbs which adds to the flavour. We have it with chunky oven baked chips and petit pois-19 Oct 2017

by young-lass

Have had this before and it tastes great I add some herbs in the flower or breadcrumbs depends how I feel but this is delicious-29 Jan 2018(Review from this site AU | NZ)

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Baked Fish with Savory Bread Crumbs

&ldquoLandlocked Umbria does not have a seafood cuisine,&rdquo writes Lidia Matticchio Bastianich in Lidia Cooks From the Heart of Italy. &ldquoBut its mountain lakes, rivers, and streams abound in freshwater fish, such as the tasty tench. This simple preparation is one I found in Umbria, and it is excellent for fillets of our sweet-water varieties, such as carp or whitefish, or even light ocean-fish fillets like sole.&rdquo

Ingredients

  • 2 pounds whitefish fillets
  • 3/4 teaspoon kosher salt
  • 6 tablespoons extra virgin olive oil
  • Juice of a large lemon (about 3 tablespoons)
  • 1/2 cup white wine
  • 6 plump garlic cloves, crushed and peeled
  • 1/2 cup fine dry bread crumbs
  • Zest of a large lemon (about 2 teaspoons)
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon peperoncino flakes, or to taste, chopped fine
  • Fresh lemon slices, for serving

Method

Lightly salt the fish on both sides, using about 1/4 teaspoon salt in all. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another 1/4 teaspoon salt into the baking dish, and whisk together well. Drop in the garlic cloves, and stir with the dressing. Lay the fillets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer.

Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining 1/4 teaspoon salt. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil.

Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes.

Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Spoon over it the juices left in the baking dish, and serve right away, with lemon slices on the side.


Parmesan Crusted Baked Fish

This flavorful and filling fish fillet recipe might earn a spot in your weekly rotation because of its ease and convenience. Baked in the oven, these delicious and golden fish fillets are the perfect dinner alongside simple side dishes—think roasted potatoes and broccoli rabe—and a tangy rémoulade sauce or tartar sauce.

The baked fish develops a tender, crunchy crust, thanks to the coatings of milk and a mixture of breadcrumbs and Parmesan cheese. This recipe is an easy blueprint for making your own variations, such as adding dried herbs or spices to the breadcrumb mixture before baking.

Choose any fish of your liking, but we recommend a firm fish like tilapia, haddock, cod, bass, or swordfish—just be mindful that while 145 F is the minimum recommended temperature for eating fish and seafood safely, the cooking time might vary depending on how thick the fillets are. Use frozen and thawed fillets or any fresh fish that's available. Although salmon and trout are delicious, this Parmesan crust is best when used on milder white fish.


Pan Fried Breaded Basa | Crispy Fried Basa Fillet Recipe

Today’s recipe of pan fried breaded Basa fish is a winner in true sense! This is the kind of recipe which you can make in a jiffy! You don’t need hell lot of ingredients for this breaded Basa to work. Few regular ingredients from your pantry are all you need to get going and it tastes simply amazing! Isn’t it a total win-win?

This breaded Basa is a great option to whiz up when you have unexpected guests at home and I am a keeper for such savior recipes! I come from a cuisine where fish has a dominating presence. Our meal always comprises of at least one fish dish, mainly fish stew to be specific, to be accompanied with rice.

My love for fish is very deep rooted and recipes like this pan fried breaded Basa make me immensely happy from inside.

This week had been quite hectic in terms of my day job which is another reason I love such uncomplicated recipes which is not only fast but also satisfies our cravings for good food. This quick and awesome recipe of breaded Basa prove to be my savior during weeks like this when I don’t want to get into the curry zone!

Breaded fish is my favorite alternative to fish curries team it up with some quick grilled sandwiches for a satisfying meal. I can guarantee you will enjoy them better than any take-outs! Basa fish is very delicate in texture and takes no time to cook at all.

The crispy outer coating of this breaded Basa complements the soft fish perfectly. Addition of dried herbs to the breadcrumbs takes the experience to a whole new level as you take your first bite!

Before going to the recipe, I must warn you that you may get addicted to this pan fried Basa once you try it for the very first time! I’m serious! I myself have been hooked to it and given the fact that it’s too easy to make, there won’t be any excuse for not making it!

Rosemary and chives add amazing flavors to the fish fillet making it so crave-worthy. You can of course try using any other favorite herbs of yours instead of what I have used. Also, if you want to avoid frying, you can bake the breaded Basa fillets after coating it with breadcrumbs but do toast the breadcrumbs separately before coating.

Then bake the breaded Basa fillets at 220 C/450 F for 5 to 6 minutes until the fish flakes easily with a fork. Baking will make it even more healthier which is another reason to make this delicacy a frequent affair!

Another good news is that these breaded Basa fillets can be prepared ahead of time and can be frozen which makes it an ideal option for make-ahead meal on a busy weekday or for a house party!

I had already shared a different version of pan-fried battered Basa long back which is quite a popular recipe of my blog. That batter fried Basa had a smooth outer coating which melts in your mouth along with the succulent fish which essentially transports me to a food heaven!

This crispy fried breaded Basa will give you a different kind of experience in terms of texture & flavor which is also quite amazing! Do try both and let me know which one is your favorite! Enjoy!


Steps to make Potato Chip-Crusted Fish Fillets

Preheat oven

Dry fish

Use a paper towel to lightly pat 2 pounds of fish fillets until dry.

Prepare aioli

In a small bowl, whisk ¾ cup mayonnaise, 1 tablespoon of lemon juice, 2 cloves of minced garlic and ¼ teaspoon of black pepper until well combined.

Chill aioli

Refrigerate for 25-30 minutes to chill.

Prepare bread crumb mix

In a shallow bowl, mix ½ teaspoon of garlic powder, ½ teaspoon of paprika, 1 cup of crushed potato chips and ¾ cup of bread crumbs until combined.

Prepare egg

In a separate, shallow bowl, beat 2 eggs.

Dip fillets in egg

Working in batches, dip the fish fillet, into the beaten egg and coating both sides then left and shake off any excess.

Dip fillets in bread crumb mix

Then, dip the fillet into the bread crumb mix and coat both sides. Shake off any excess. Transfer to a lined baking sheet and continue with the remaining fish fillets.

Bake in the preheated oven for about 10-15 minutes until fish flakes easily.

Serve

Serve hot with the prepared aioli on the side.

This Potato Chip-Crusted Fish Fillets with Lemon Garlic Aioli is one of my personal favorite fish recipes. Low in fat and full of yumminess, it’s just too good to miss! Let us know when you try it out and tag #cookmerecipes online!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!


Sauces for fish

With well seasoned crispy skin and juicy flesh inside, I don’t need anything more than a squeeze of fresh lemon. But I am a sauce person, so I never turn down a sauce even for fish! Here are my favourite Sauces for Fish:

Lemon Butter Sauce for fish – this is an absolute ripper. Totally restaurant worthy, 2 ingredients, the secret is to brown the butter

Creamy Dill Sauce – traditionally thought of for salmon but equally good with other fish

Cocktail Sauce, Marie Rose Sauce, or Tartare Sauce – recipe in this Prawn Dipping Sauces post

Lemon Cream Sauce (see recipe notes)- A richer cream sauce with lemon

Simple Lemon Butter Sauce* cooked with the pictured Asparagus, Peas and Beans, as pictured. It’s really good!

The one catch with Crispy Pan Fried Fish is that it doesn’t stay crispy for that long. Once the fish cools, the surface loses crispiness. So eat it fresh off the stove! – Nagi xx

Try these on the side:

Cauliflower Cheese – A rich, creamy, cheesy and rib-sticking British classic

Paris Mash – For a true fine dining experience! Tip: It’s so soft and creamy, it is practically a sauce in itself.

And more fish recipes:


Related Video

I made this for 2 of us with fresh Petrale Sole - SOOO good! and easy. I used jarred roasted red peppers to a weight of 8 ounces, processed and well drained. I also used Italian panko for the breadcrumbs. Comes together quickly for a great and special weeknight dinner.

This dish is very tasty and a welcome change from the usual methods of preparing fish. I took many other reviewers' suggestions into account. For blandness I added extra cayenne. I also put the salt and pepper directly onto the filets, rather than adding it to the flour. As is my custom, I used Panko for the breading. One reviewer used cilantro instead of chives -- so I used both. But I thought that the cilantro didn't go well with the dish and will use only chives in future when making this dish.

Really good, in large part because the flounder was fresh from the farmer's market. I used some old challah to make the bread crumbs, which I've never tried before but worked great. Didn't have any red bell pepper but the mayo was still very tasty.

This was the ultimate in bland. I made the mayo with roasted peppers and the rest as written. The fish was crispy and cooked fine but again, tasteless. It was like dipping someting void of flavour in to a mayo jar. Threw it out. No family members liked it.

I made changes suggested in other reviews panko, roasted red peppee and also used cilantro instead of chives in sauce. There is lots of sauce left over but I'm sure I'll find some use for it. -)

I made this and it was wonderful. What is even better, the leftover fish reheated wonderfully in the toaster oven (minus the mayo.) The was easily as good as the day originally fried. the panko did it, I think. For the red pepper mayo, I processed most of a 7.25 jar of roasted red peppers, and then proceeded as written, with the addition of one minced garlic clove. I used some of the mayo on black bean "steaks" from Costco, and everyone loved them. Try it!

Although I found this to be acceptable, my family was not real impressed-especially after the other reviews-we found this recipe tasteless-maybe I should have added more cayenne pepper to add flavor-I made the recipe as stated-I also used tilapia

Like others, I roasted the red pepper and peeled it. I can't imagine the recipe would be as good with an unroasted pepper, and why would you drain it. A fantastic and easy meal.

I made this with roasted red peppers w/low fat mayo, panko breadcrumbs, olive oil and just a bit of butter as a low-fat alternative. The red pepper sauce has a great flavor paired with the fish! Definitely a keeper

Delicious! This recipe is definately a keeper. The longer the mayo sits in the fridge, the better. Served with mashed potatoes and asparagus not one bit of fish was left! Used the left- over mayo to make a tuna salad sandwich- loved it!

This was a very easy and delicious dish to prepare, great for company or after work on a week night. Loved it!!

The fish was excellent. I did run out of the egg wash so I will double that for next time. I also made the mayo with artichokes as another reviewer suggested.

What I did differently - used low fat mayo, roasted red peppers, no chives but minced garlic instead - delicious sauce. I used tilapia and the only thing different with the fish, was to use panko crispy bread crumbs. Overall the dish was very good and I would use for company.

love it. Pepper Mayonnaise was delicious! The receipe is now in my recipe box!

Delicious! A very good weeknight meal. This can be done in under 20 minutes. I steamed some asparagus to go with it. Had extra red pepper mayo and used if for grilled chicken sandwiches the next day.

This is a really nice way to do sole. I didn't have a red bell pepper on hand, nor any jarred. But I did use a jar of marinated artichoke hearts instead, and that worked great. Try it!

I also used very very thin filets of flounder. I used regular bread crumbs with a few spices mixed in. I wish I would have used panko. I found the sauce to be amazing, but as with all mayo sauces. it needs time to set. When I first made it, it tasted like flavored mayo. 30 minutes later, much better. next day, fantastic. Make it early, you will not regret it. Also, I used roasted bell peppers. really made a nice touch to the sauce.

Fabulous with Panko bread crumbs. So crunchy. I'm sure it would be good with regular crumbs. I also thinly spread some sour cream on the fish before dipping into flour to get rid of the fishiness. I used flounder fillets that were cut very thin. A bit thinner than Iɽ prefer. I could care less about the sauce after I used the panko crumbs. I put spices in the egg mixture. A teeny tiny bit of Cayenne pepper in the egg batter. I didn't have chives, only parsley, so the sauce wasn't exact. Lemon wedges helped. I'll probably make this again Tuesday or Weds. Served with steamed Fennel & Shitake mushrooms, and butter & Salt.

We used ling cod and it was great with the fresh breadcrumbs. The red pepper mayonnaise was okay and added to the 'look', but the fish would be fine with just lemon wedges.

I made this with panko instead of fresh breadcrumbs and it was the most perfect crust ever!! The mayo was great on the fish!

My family really likes this! We will make again!

Absolutely fabulous. The red pepper mayonnaise is a great compliment to the fish. I paired it with baked asparagus that was seasoned with olive oil and italian seasoning and it went perfect. Definitely making it again

Absolutely fabulous. The Mayo makes this dish. So fantastic it is my new dish to serve to company. I only had Panko and this made the fish super crispy!


Simmered Breaded Swai Fillets

These seasoned and breaded swai fish fillets are seared on each side then covered with an amazingly delicious vegetable sauté and water. The fillets are then simmered on the stove top over low heat and the results turn out to be creamy, delicate and so full of flavor. I could eat these fillets, hot or cold there so good!

They somewhat remind me of canned fish but so much better in taste! I love how creamy the fillets turn out to be since they were breaded and simmered in some liquid. The ketchup for the sauté mixture balances out the sweet caramelized onions so perfectly so don&rsquot worry you won&rsquot be able to detect any ketchup. I really hope you may try this delicious stove top version because this fish recipe is incredibly delicious! A big thanks to my wonderful aunt who shared the recipe with me:)

Ingredients For Swai Fillets:

  • 3 large swai fillets (1 1/2 lb)
  • 1/2 tsp salt
  • 1/4 tsp black ground pepper
  • 1/2 cup all-purpose flour
  • 2 small onions
  • 2 carrots
  • 3 tbsp ketchup
  • 1/2 cup water
  • 9 tbsp oil (frying & sautéing)

How to Make Simmered Swai Fillets:

  1. Cut each fillet in half.
  2. Combine the salt & pepper in a small bowl and sprinkle over each side of the fillets.

3. Place flour in a shallow bowl and drench fillet pieces in the flour to evenly coat each piece. Set aside.

4.) Dice peeled onion and grate 2 peeled and washed carrots.

5. Heat 4 tbsp of oil in a large frying pan over medium-high heat and add the breaded fish fillets. Fry on each side until golden (2-3 min for each side.)

6. Remove fillets and wipe clean the pan with a paper towel. Add 5 tbsp of oil to the pan and fry the carrots and onion until soft and reduced much in size (10 min.) Add 3 tbsp of ketchup and sauté an additional 2 minutes. Set aside.

7. Place 2 tbsp of the sauté mixture onto the bottom of a small sauce pan. Then place 2 fillets over the sauté mixture and cover with 3 heaping tbsp of the sauté mixture. Repeat ending with the sauté mixture. Pour 1/2 of water over the top and bring to a boil over medium heat.

8.) Once mixture comes to a light boil reduce the heat to medium-low and simmer fillets for 15 minutes, covered.


1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/4 teaspoon ground black pepper
1/2 cup fresh bread crumbs
3 tablespoons chopped fresh parsley
4 cod fillets
lemon wedges

Preheat the oven to 450 degrees F. Grease a rimmed baking sheet.

Combine the mayonnaise, Parmesan, lemon juice, salt, anchovy paste, and black pepper in a bowl and mix well.

Combine the breadcrumbs and parsley in a shallow dish.

Spread some of the mayonnaise mixture on one side of the cod. Dredge the coated side in the breadcrumb mixture and then place the fish crumb side up on the baking sheet.

Place the baking sheet in the oven and bake at 450 degrees for 15-20 minutes or until the fish is cooked through and the breadcrumbs are toasted.


How To Make Crispy Breaded Fish Recipe

Crispy breaded fish recipe is very easy to make and very tasty. Tender succulent fish fillet with a golden crispy crust &ndash yum! To make crispy breaded fish recipe, first the fish fillets are dipped in the egg, then rolled in the bread crumbs, then pan-fried until golden brown.

Crispy breaded fish recipe needs very few ingredients &ndash the core ingredients are fish, eggs and bread crumbs. You can use store-bought packaged bread crumbs, or you can make your own bread crumbs by toasting a couple of slices of bread in a toaster, then pulsing them in a food processor until they turn into crumbs.

Crispy breaded fish goes well with white tartar sauce or red seafood cocktail sauce. Both sauces can be found in the grocery stores in the ketchup isle. Crispy breaded fish can be served with rice, mashed potatoes, vegetables or fries.

Ingredients For The Crispy Breaded Fish Recipe:

1 lb fish fillets
2 eggs
1 cup breadcrumbs
4 tbsp oil
3/4 tsp salt
1/4 tsp pepper

Directions How To Make Crispy Breaded Fish:

Whisk the eggs in a bowl. Put the bread crumbs on a large plate.

Heat the oil in a large non-stick frying pan over medium-high heat.

Dip each fish fillets in egg on both sides, then put the fish in the plate with bread crumbs, press so the bread crumbs stick to one side of the fish, then flip the fish and press the other side of the fish into bread crumbs. Put the fish on a frying pan. Fry the fish on one side for 4 minutes, then flip and fry on the other side for 4 minutes. Remove the fish from the frying pan and serve immediately.

Crispy breaded fish is the crispiest when it is served right away. If you reheat the crispy breaded fish, it will still taste good but will no longer be crispy. So time it well so you can enjoy this yummy fish recipe while the fish is crispy and piping hot!



Comments:

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