Certainly. Here’s a formal and straightforward recipe for classic Fried Fish — crispy on the outside, tender and flaky on the inside.
Classic Fried Fish
Servings: 4
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: About 30 minutes
Ingredients
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4 fish fillets (such as cod, tilapia, catfish, or haddock), about 150–200 g each
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Salt and freshly ground black pepper, to taste
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1 cup (120 g) all-purpose flour
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1 teaspoon paprika (optional)
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1/2 teaspoon garlic powder (optional)
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2 large eggs
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1/4 cup (60 ml) milk or water
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1 1/2 cups (150 g) breadcrumbs or panko
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Vegetable oil, for frying
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Lemon wedges, for serving
Instructions
1. Prepare the Fish:
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Pat the fish fillets dry with paper towels.
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Season both sides with salt and pepper.
2. Set up Breading Stations:
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In one shallow dish, place the flour mixed with paprika and garlic powder.
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In a second dish, whisk together the eggs and milk.
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In a third dish, place the breadcrumbs.
3. Bread the Fish:
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Dredge each fillet in flour, shaking off excess.
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Dip into the egg mixture, coating fully.
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Press into the breadcrumbs, ensuring an even coating.
4. Fry the Fish:
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Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot (around 175°C / 350°F).
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Fry the fillets in batches, avoiding overcrowding, for 3–4 minutes per side or until golden brown and cooked through.
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Transfer to a wire rack or paper towels to drain excess oil.
5. Serve:
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Serve immediately with lemon wedges, tartar sauce, or your preferred dipping sauce.
Tips:
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Use fresh fish for the best flavor.
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Maintain oil temperature to avoid greasy fish.
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For extra crispiness, double coat with egg and breadcrumbs.
Would you like a baked version, a beer-battered recipe, or a fish fry with homemade tartar sauce?
