18 Crispy Breaded Fish Recipes Delicious

Get ready to dive into a sea of flavor with our collection of 18 crispy breaded fish recipes that promise to turn your ordinary dinner into a delightful feast! Whether you’re craving quick weeknight meals or comforting dishes that remind you of home, these recipes are sure to satisfy. So, grab your apron, and let’s make some magic in the kitchen—your taste buds will thank you!

Classic Breaded Cod Fillets

Today, we’re diving into the simplicity and satisfaction of making Classic Breaded Cod Fillets, a dish that’s as rewarding to prepare as it is to eat. This recipe is perfect for beginners, offering a straightforward path to a delicious meal.

Ingredients

• 4 cod fillets (about 6 oz each, fresh or thawed if frozen)
• 1 cup all-purpose flour (I like to use unbleached for a lighter coating)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup breadcrumbs (panko gives an extra crunch)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to for frying)

Instructions

1. Pat the cod fillets dry with paper towels to ensure the coating sticks well.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
3. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs. Tip: Use one hand for dry ingredients and the other for wet to keep fingers clean.
4. Heat oil in a large skillet over medium heat until it shimmers (about 350°F). Tip: Test the oil with a breadcrumb; it should sizzle immediately.
5. Fry fillets for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain excess oil.

Just like that, you’ve got perfectly crispy, golden cod fillets with a tender, flaky interior. Serve them with a squeeze of lemon or tartar sauce for a classic touch, or get creative with a side of spicy aioli for an extra kick.

Panko Crusted Tilapia

For a quick and delicious weeknight dinner, Panko Crusted Tilapia is a fantastic choice that’s both easy to make and sure to impress. Follow these simple steps to create a crispy, golden crust that perfectly complements the tender fish inside.

Ingredients

– 4 tilapia fillets (about 6 oz each, fresh or thawed if frozen)
– 1 cup panko breadcrumbs (I love the extra crunch they provide)
– 1/2 cup all-purpose flour (for that perfect light coating)
– 2 large eggs (I prefer room temp eggs here for even mixing)
– 1/4 cup grated Parmesan cheese (adds a nice savory depth)
– 1 tsp garlic powder (for a hint of warmth)
– 1/2 tsp salt (to enhance all the flavors)
– 1/4 tsp black pepper (freshly ground is my go-to)
– 3 tbsp extra virgin olive oil (for frying, it’s my favorite for its flavor)
– Lemon wedges (for serving, because a squeeze of lemon brightens everything up)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
3. In another shallow dish, beat the eggs until smooth.
4. Place the flour in a third shallow dish.
5. Dredge each tilapia fillet in the flour, shaking off any excess.
6. Dip the floured fillet into the beaten eggs, allowing any excess to drip off.
7. Press the fillet into the panko mixture, ensuring it’s fully coated on both sides.
8. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
9. Carefully add the coated fillets to the skillet, cooking for 2-3 minutes on each side until golden brown.
10. Transfer the fillets to the prepared baking sheet and bake for 5-7 minutes, or until the fish flakes easily with a fork.
11. Serve immediately with lemon wedges on the side.
The Panko Crusted Tilapia comes out wonderfully crispy on the outside while remaining moist and flaky inside. Try serving it over a bed of mixed greens for a light meal or alongside roasted vegetables for a heartier option.

Garlic Parmesan Breaded Fish

One of the most delightful ways to enjoy fish is by giving it a crispy, flavorful coating that’s both easy to make and universally loved. Our Garlic Parmesan Breaded Fish is a perfect example, combining simple ingredients for a result that’s anything but ordinary.

Ingredients

• 1 lb white fish fillets (like cod or tilapia) – fresh is best, but frozen works if thawed properly
• 1/2 cup all-purpose flour – I like to use unbleached for a lighter coating
• 2 large eggs – room temperature helps the breading stick better
• 1 cup panko breadcrumbs – for that unbeatable crunch
• 1/2 cup grated Parmesan cheese – the real deal, not the powdered kind
• 2 cloves garlic, minced – fresh garlic makes all the difference
• 1/2 tsp salt – I prefer sea salt for its clean taste
• 1/4 tsp black pepper – freshly ground adds a nice kick
• 1/4 cup extra virgin olive oil – my go-to for frying because of its flavor

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the fish fillets dry with paper towels to ensure the breading sticks well.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, garlic, salt, and pepper.
4. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
6. Cook the breaded fillets for 2-3 minutes per side until golden brown, then transfer to the prepared baking sheet.
7. Bake for 5-7 minutes, until the fish is cooked through and flakes easily with a fork.

Every bite of this Garlic Parmesan Breaded Fish offers a crispy exterior with a tender, flaky inside, bursting with savory flavors. Serve it alongside a bright lemon wedge or over a bed of greens for a meal that’s as beautiful as it is delicious.

Spicy Cajun Breaded Catfish

Kickstart your culinary adventure with this Spicy Cajun Breaded Catfish, a dish that promises to deliver a punch of flavor with every bite. Perfect for beginners, this recipe walks you through each step, ensuring a crispy, spicy outcome that’s sure to impress.

Ingredients

• 4 catfish fillets (about 6 oz each) – fresh is best, but thawed frozen works in a pinch.
• 1 cup all-purpose flour – I always sift mine to avoid lumps.
• 2 tbsp Cajun seasoning – go for a brand with a bit of heat for that authentic kick.
• 1 tsp garlic powder – because everything’s better with garlic.
• 1 tsp onion powder – for that subtle depth of flavor.
• 1/2 tsp salt – I use sea salt for its clean taste.
• 2 eggs – room temperature eggs mix more evenly.
• 1/4 cup milk – whole milk adds richness.
• 1 cup breadcrumbs – panko gives an extra crunch.
• 1/2 cup vegetable oil – for frying; extra virgin olive oil is my go-to for its flavor.

Instructions

1. Preheat your oven to 200°F to keep cooked fillets warm.
2. In a shallow dish, mix flour, Cajun seasoning, garlic powder, onion powder, and salt.
3. In another dish, whisk eggs and milk until fully combined.
4. Place breadcrumbs in a third dish. This setup is your breading station.
5. Pat catfish fillets dry with paper towels to ensure the breading sticks.
6. Dredge each fillet in the flour mixture, shaking off excess.
7. Dip into the egg mixture, letting excess drip off.
8. Coat with breadcrumbs, pressing gently to adhere.
9. Heat oil in a large skillet over medium-high heat until it shimmers (about 350°F).
10. Fry fillets for 3-4 minutes per side until golden brown and crispy.
11. Transfer to a wire rack on a baking sheet in the oven to keep warm while frying the rest.

Enjoy the crispy exterior giving way to the tender, flaky catfish inside, with a spicy Cajun kick that lingers. Serve atop a bed of creamy coleslaw or with a side of sweet potato fries for a meal that balances heat with sweetness.

Herb Crusted Breaded Salmon

Delightfully simple yet impressively flavorful, this Herb Crusted Breaded Salmon is a weeknight dinner hero that doesn’t skimp on taste or texture. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb salmon fillet, skin-on (for that crispy texture we love)
• 1/2 cup panko breadcrumbs (they’re lighter and crispier than regular breadcrumbs)
• 1/4 cup grated Parmesan cheese (the secret to a golden crust)
• 2 tbsp fresh parsley, finely chopped (fresh herbs make all the difference)
• 1 tbsp fresh dill, finely chopped (dill and salmon are a match made in heaven)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp garlic powder (for a hint of warmth)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1 egg, beaten (room temp eggs here help with even coating)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, parsley, dill, garlic powder, salt, and pepper. Mix well to distribute the herbs evenly.
3. Brush the salmon fillet lightly with olive oil on both sides to help the coating adhere.
4. Dip the oiled salmon into the beaten egg, ensuring it’s fully coated, then press it into the breadcrumb mixture, covering all sides evenly. Tip: Use one hand for wet ingredients and the other for dry to avoid clumping.
5. Place the breaded salmon on the prepared baking sheet, skin side down. Tip: For extra crispiness, lightly spray the top with cooking spray before baking.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork. Tip: Don’t overcook; salmon is best when it’s just done.

Absolutely divine, the herb crust adds a crunchy contrast to the tender, flaky salmon beneath. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Lemon Pepper Breaded Trout

Ready to dive into a dish that’s as refreshing as it is satisfying? Lemon Pepper Breaded Trout combines the zesty kick of lemon with the earthy warmth of pepper, all encased in a crispy breadcrumb coating that’s sure to delight.

Ingredients

• 2 trout fillets (about 6 oz each, skin-on for extra crispiness)
• 1/2 cup all-purpose flour (I like to use unbleached for a lighter texture)
• 2 large eggs (room temperature eggs mix more evenly)
• 1 cup panko breadcrumbs (for that unbeatable crunch)
• 1 tbsp lemon zest (freshly grated for the brightest flavor)
• 1 tsp black pepper (freshly ground, if you have it)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 cup extra virgin olive oil (my go-to for frying)
• Lemon wedges (for serving, because you can never have too much lemon)

Instructions

1. Pat the trout fillets dry with paper towels to ensure the breading sticks well.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with lemon zest, pepper, and salt.
3. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat until shimmering but not smoking, about 350°F.
5. Carefully add the breaded fillets to the skillet, skin-side down, and cook for 3-4 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Flip the fillets and cook for another 3-4 minutes until the other side is golden and the fish flakes easily with a fork. Tip: Use a thin spatula to flip to keep the breading intact.
7. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a minute to crisp up further.

Each bite of this Lemon Pepper Breaded Trout offers a delightful contrast between the crispy exterior and the tender, flaky fish inside. Serve it alongside a simple arugula salad or over a bed of quinoa for a meal that’s as nutritious as it is delicious.

Crispy Breaded Halibut Steaks

Mastering the art of cooking Crispy Breaded Halibut Steaks is simpler than you might think, and the result is a dish that’s both impressive and delicious. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 2 halibut steaks (about 1 inch thick for perfect cooking)
• 1 cup all-purpose flour (I always keep mine sifted for a lighter breading)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup panko breadcrumbs (for that unbeatable crunch)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup extra virgin olive oil (my go-to for frying, it adds a nice flavor)
• 1 lemon, cut into wedges (for serving, because lemon and fish are best friends)

Instructions

1. Pat the halibut steaks dry with paper towels to ensure the breading sticks well.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt and pepper.
3. Dredge each steak in flour, shaking off any excess. Tip: Use one hand for dry ingredients and the other for wet to keep your fingers from getting too clumpy.
4. Dip the floured steak into the beaten eggs, letting any excess drip off.
5. Coat the steak in the panko mixture, pressing gently to adhere. Tip: Let it sit for a minute to help the breading set.
6. Heat olive oil in a large skillet over medium heat until it shimmers (about 350°F). Tip: A drop of water should sizzle when the oil is ready.
7. Fry the steaks for about 3-4 minutes per side, until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain any excess oil.

Enjoy the contrast of the crispy, golden exterior against the tender, flaky halibut inside. Serve with lemon wedges for a bright finish, or alongside a simple arugula salad for a complete meal.

Breaded Fish Tacos with Lime Crema

Unbelievably simple yet bursting with flavor, these Breaded Fish Tacos with Lime Crema are a weeknight dinner hero. Let me guide you through each step to ensure crispy, golden fish paired with a tangy crema that’ll have everyone asking for seconds.

Ingredients

• 1 lb white fish fillets (cod or tilapia work wonders, trust me)
• 1 cup panko breadcrumbs (for that unbeatable crunch)
• 1/2 cup all-purpose flour (I always sift mine to avoid lumps)
• 2 large eggs (room temp eggs blend smoother, just saying)
• 1/2 tsp salt (sea salt is my preference for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup sour cream (full-fat for the creamiest texture)
• 2 tbsp lime juice (freshly squeezed, please, no bottled stuff)
• 1 tsp lime zest (for that extra zing)
• 8 small corn tortillas (warmed up, they’re just better)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to, but any works)
• 1 cup shredded cabbage (for a crisp contrast)
• 1/4 cup chopped cilantro (because freshness is key)

Instructions

1. Preheat your oven to 200°F to keep cooked fish warm.
2. In a shallow dish, mix flour with salt and pepper. In another, beat eggs. Place panko in a third dish. Tip: Organizing your breading station left to right (flour, eggs, panko) avoids a mess.
3. Dredge each fish fillet in flour, shaking off excess. Dip in egg, then coat with panko, pressing gently to adhere. Tip: Use one hand for dry ingredients and the other for wet to keep fingers less sticky.
4. Heat oil in a large skillet over medium-high heat until shimmering. Cook fish for 3-4 minutes per side until golden and crispy. Transfer to oven to stay warm. Tip: Don’t overcrowd the pan; cook in batches if needed.
5. In a small bowl, whisk sour cream, lime juice, and zest until smooth.
6. Warm tortillas according to package directions.
7. Assemble tacos: Place a piece of fish on each tortilla, top with cabbage, drizzle with lime crema, and sprinkle with cilantro.

Kick back and savor the contrast of textures—the crispy fish against the soft tortilla, the cool crema with the warm filling. Try serving these tacos with a side of pickled red onions for an extra tangy twist.

Asian Style Breaded Fish with Sweet Chili Sauce

Kickstart your culinary adventure with this Asian Style Breaded Fish with Sweet Chili Sauce, a dish that combines crispy textures with a sweet and spicy kick, perfect for those who love a bit of adventure in their meals.

Ingredients

• 1 lb white fish fillets (cod or tilapia works wonders here)
• 1 cup panko breadcrumbs (for that extra crunch)
• 2 eggs (I find room temperature eggs blend better)
• 1/2 cup all-purpose flour (just enough for a light coat)
• 1/2 tsp salt (to enhance the fish’s natural flavors)
• 1/4 tsp black pepper (a little goes a long way)
• 1/2 cup sweet chili sauce (the star of the show)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for frying)

Instructions

1. Pat the fish fillets dry with paper towels to ensure the breading sticks well.
2. Season both sides of the fillets with salt and black pepper.
3. Set up a breading station: place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
4. Dredge each fillet in flour, shaking off any excess.
5. Dip the floured fillet into the beaten eggs, allowing any excess to drip off.
6. Coat the fillet in panko breadcrumbs, pressing gently to adhere.
7. Heat vegetable oil in a large skillet over medium heat (350°F is ideal for frying).
8. Fry the breaded fillets for 3-4 minutes on each side, or until golden brown and crispy.
9. Transfer the fried fillets to a paper towel-lined plate to drain any excess oil.
10. Serve the crispy fish fillets drizzled with sweet chili sauce.

The crispy exterior gives way to tender, flaky fish inside, while the sweet chili sauce adds a vibrant contrast. Try serving it over a bed of steamed jasmine rice for a complete meal that’s sure to impress.

Breaded Fish Sandwiches with Tartar Sauce

Zesty and satisfying, breaded fish sandwiches with tartar sauce are a classic that never fails to delight. Today, we’ll walk through making this crispy, creamy dish from scratch, perfect for a summer lunch or a cozy dinner.

Ingredients

• 4 white fish fillets (about 1 lb total) – I find cod or haddock works best for its flakiness.
• 1 cup all-purpose flour – Keep it in a shallow dish for easy dredging.
• 2 large eggs – I prefer room temp eggs here for even coating.
• 1 cup panko breadcrumbs – They give the crispiest finish.
• 1/2 tsp salt – Fine sea salt blends evenly.
• 1/4 tsp black pepper – Freshly ground adds a nice kick.
• 1/2 cup mayonnaise – The base for our tartar sauce.
• 2 tbsp sweet pickle relish – Adds a sweet crunch.
• 1 tbsp lemon juice – Freshly squeezed for brightness.
• 4 burger buns – Toasted lightly for extra crunch.
• 2 tbsp vegetable oil – For frying, extra virgin olive oil is my go-to.

Instructions

1. Pat the fish fillets dry with paper towels to ensure the breading sticks well.
2. Set up a breading station with three dishes: flour in the first, beaten eggs in the second, and panko mixed with salt and pepper in the third.
3. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with panko mixture, pressing gently to adhere.
4. Heat oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
5. Fry the breaded fillets for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. While the fish cooks, mix mayonnaise, pickle relish, and lemon juice in a small bowl to make the tartar sauce.
7. Toast the burger buns lightly in a toaster or on a dry skillet for about 1 minute until just golden. Tip: This step prevents the buns from getting soggy.
8. Assemble the sandwiches by spreading tartar sauce on both sides of the bun, then adding the crispy fish fillet. Tip: Add a leaf of lettuce for extra crunch and freshness.

Velvety tartar sauce and the crispy, golden fish create a harmony of textures and flavors. Serve these sandwiches with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Baked Breaded Fish with Dill Sauce

Baking a perfectly crispy breaded fish with a creamy dill sauce is simpler than you might think, and today, I’ll walk you through each step to ensure your dish turns out deliciously golden and flavorful.

Ingredients

• 1 lb white fish fillets (I find cod works wonderfully for its flakiness)
• 1 cup panko breadcrumbs (for that extra crunch we all love)
• 1/2 cup all-purpose flour (a trusty staple in my kitchen)
• 2 large eggs (I prefer room temp eggs here for even coating)
• 1/2 cup mayonnaise (the base of our creamy dill sauce)
• 2 tbsp fresh dill, chopped (nothing beats the freshness of herbs from my garden)
• 1 tbsp lemon juice (a squeeze of brightness)
• 1/2 tsp garlic powder (for a hint of warmth)
• Salt and pepper to taste (I always grind mine fresh)
• 2 tbsp extra virgin olive oil (my go-to for baking)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the fish fillets dry with paper towels to ensure the breading sticks well.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with a pinch of salt and pepper.
4. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
5. Place the breaded fillets on the prepared baking sheet and drizzle with olive oil for extra crispiness.
6. Bake for 15-20 minutes, or until the fish is golden and flakes easily with a fork.
7. While the fish bakes, whisk together mayonnaise, dill, lemon juice, and garlic powder in a small bowl to create the dill sauce.
8. Serve the baked fish hot with the dill sauce on the side or drizzled on top.

Delight in the contrast of the crispy, golden exterior against the tender, flaky fish inside, with the dill sauce adding a creamy, herby brightness. Try serving it over a bed of mixed greens for a light, summery meal that’s as pleasing to the eye as it is to the palate.

Breaded Fish Nuggets with Honey Mustard

Let’s dive into making these crispy, golden Breaded Fish Nuggets with Honey Mustard, a dish that’s as fun to make as it is to eat. Perfect for beginners, this recipe breaks down each step to ensure your nuggets come out perfectly every time.

Ingredients

• 1 lb white fish fillets (like cod or tilapia, cut into 1-inch pieces)
• 1 cup all-purpose flour (I always keep mine in a wide bowl for easy dredging)
• 2 large eggs (room temperature eggs mix more evenly)
• 1 cup panko breadcrumbs (for that extra crunch we all love)
• 1/2 tsp salt (I find this amount perfectly seasons the fish)
• 1/4 tsp black pepper (freshly ground gives the best flavor)
• 1/2 cup mayonnaise (the base for our honey mustard sauce)
• 2 tbsp honey (local if you have it, for a touch of sweetness)
• 2 tbsp Dijon mustard (adds a nice tangy depth)
• Vegetable oil for frying (enough to fill your skillet 1/2 inch deep)

Instructions

1. Pat the fish pieces dry with paper towels to ensure the breading sticks well.
2. Set up your breading station: place flour in one bowl, beaten eggs in another, and mix panko with salt and pepper in a third.
3. Dredge each fish piece in flour, shaking off excess, then dip in egg, and finally coat with panko mixture. Tip: Use one hand for dry ingredients and the other for wet to keep your fingers from getting too clumpy.
4. Heat oil in a large skillet over medium heat until it reaches 350°F. A breadcrumb should sizzle when dropped in.
5. Fry the nuggets in batches, about 2-3 minutes per side, until golden brown. Tip: Don’t overcrowd the pan to keep the oil temperature steady.
6. Transfer to a paper towel-lined plate to drain. Tip: Keep cooked nuggets warm in a 200°F oven while you finish frying.
7. For the honey mustard, whisk together mayonnaise, honey, and Dijon mustard in a small bowl until smooth.

Golden and crispy on the outside, tender and flaky inside, these nuggets are a hit with both kids and adults. Serve them with the honey mustard sauce for dipping, or get creative by tucking them into slider buns with a slice of pickle for a fun twist.

Cornmeal Crusted Breaded Fish

Unlock the secret to a crispy, golden exterior with this Cornmeal Crusted Breaded Fish recipe, perfect for beginners eager to master the art of frying fish to perfection.

Ingredients

• 1 lb fresh white fish fillets (cod or haddock works wonderfully)
• 1 cup fine cornmeal (for that irresistible crunch)
• 1/2 cup all-purpose flour (I always keep mine sifted for lighter breading)
• 1 tsp salt (sea salt is my preference for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 large egg (room temperature eggs blend more smoothly)
• 1/2 cup milk (whole milk adds richness)
• 1/2 cup vegetable oil (for frying; extra virgin olive oil is my go-to for a healthier option)

Instructions

1. Pat the fish fillets dry with paper towels to ensure the coating sticks better.
2. In a shallow dish, mix the cornmeal, flour, salt, and pepper thoroughly.
3. In another dish, whisk together the egg and milk until fully combined.
4. Dip each fish fillet into the egg mixture, letting excess drip off, then coat evenly with the cornmeal mixture.
5. Heat the oil in a large skillet over medium heat until it reaches 375°F (use a thermometer for accuracy).
6. Carefully place the breaded fillets in the hot oil, frying for about 3-4 minutes per side until golden brown and crispy.
7. Transfer the fried fish to a paper towel-lined plate to drain any excess oil.

Serve this Cornmeal Crusted Breaded Fish with a side of tartar sauce or a squeeze of lemon for a burst of freshness. The contrast between the crispy coating and the tender, flaky fish inside is simply divine.

Breaded Fish with Mango Salsa

Today’s recipe is a delightful combination of crispy and tropical flavors that’s perfect for a summer evening. This dish brings together the crunch of perfectly breaded fish with the fresh, sweet tang of homemade mango salsa.

Ingredients

• 1 lb white fish fillets (I find cod works wonderfully for its flakiness)
• 1 cup panko breadcrumbs (for that extra crunch)
• 1 egg (I prefer room temp eggs here for even coating)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup extra virgin olive oil (my go-to for frying)
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeded and minced (adjust to your heat preference)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Preheat your oven to 200°F to keep the fish warm after frying.
2. In a shallow dish, mix the flour, salt, and pepper. In another dish, beat the egg. Place the panko in a third dish.
3. Dredge each fish fillet in the flour mixture, then dip in the beaten egg, and finally coat with panko breadcrumbs. Tip: Press the breadcrumbs gently onto the fish to ensure they stick.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the breaded fish fillets. Fry for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the fried fish to a paper towel-lined plate to drain any excess oil, then keep warm in the oven.
6. While the fish is frying, prepare the mango salsa by combining the diced mango, red onion, jalapeno, cilantro, and lime juice in a bowl. Mix well. Tip: Let the salsa sit for a few minutes to allow the flavors to meld.
7. Serve the crispy breaded fish hot, topped with the fresh mango salsa.

Unbelievably, the contrast between the crispy fish and the juicy, vibrant mango salsa creates a harmony of textures and flavors. Try serving it over a bed of greens for a light meal or with a side of coconut rice to complement the tropical vibe.

Breaded Fish and Chips

Zesty and satisfying, breaded fish and chips is a classic dish that brings the comfort of the seaside right to your kitchen. Let’s break down this beloved meal into simple, foolproof steps to ensure crispy, golden perfection every time.

Ingredients

• 1 lb cod fillets (fresh or thawed, pat dry for the best breading)
• 1 cup all-purpose flour (I like to keep it light for a delicate crust)
• 2 eggs, beaten (room temperature eggs blend more smoothly)
• 1 cup panko breadcrumbs (for that irresistible crunch)
• 1 tsp salt (fine sea salt distributes evenly)
• 1/2 tsp black pepper (freshly ground for a bit of heat)
• 1/2 tsp paprika (adds a subtle smokiness)
• Vegetable oil for frying (about 2 cups, enough for a 1-inch depth in your pan)
• 2 large potatoes (russets are my go-to for their fluffy interior)

Instructions

1. Preheat your oven to 200°F to keep the first batches warm.
2. Cut the potatoes into 1/2-inch thick strips, rinse under cold water, and pat dry thoroughly.
3. Heat oil in a deep fryer or large pan to 375°F over medium-high heat.
4. Fry the potato strips in batches until golden brown, about 5 minutes, then drain on paper towels.
5. Season the flour with salt, pepper, and paprika in a shallow dish.
6. Dip each cod fillet into the flour, shaking off excess, then into the beaten eggs, and finally coat with panko breadcrumbs.
7. Fry the breaded fillets in the hot oil until golden and crispy, about 4 minutes per side.
8. Transfer the fish to a wire rack over a baking sheet and keep warm in the oven while frying the remaining fillets.
9. Serve immediately with the chips, and a side of tartar sauce or malt vinegar for dipping.

Expect a delightful contrast between the crispy, seasoned crust and the tender, flaky fish inside. For a fun twist, try serving your fish and chips wrapped in newspaper cones for an authentic seaside vibe.

Breaded Fish Parmesan

Zesty and satisfying, this Breaded Fish Parmesan is a delightful twist on the classic chicken parm that’s sure to impress. Perfect for a cozy dinner or a special occasion, let’s dive into making this seafood favorite with ease and confidence.

Ingredients

• 4 white fish fillets (about 6 oz each) – I find cod or haddock works beautifully here.
• 1 cup all-purpose flour – For a lighter coating, I sometimes swap half with almond flour.
• 2 large eggs – Room temperature eggs blend more smoothly with the breadcrumbs.
• 1 cup breadcrumbs – Panko gives an extra crunch, but traditional works great too.
• 1/2 cup grated Parmesan cheese – The real deal makes all the difference.
• 1 cup marinara sauce – Homemade or your favorite jarred brand.
• 1 cup shredded mozzarella cheese – For that perfect melt.
• 2 tbsp extra virgin olive oil – My go-to for frying; it adds a nice flavor.
• 1 tsp garlic powder – A little goes a long way for depth.
• Salt and pepper – To season the fish fillets before breading.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the fish after frying.
2. Season both sides of the fish fillets with salt, pepper, and garlic powder.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
6. Fry the breaded fillets for 2-3 minutes per side until golden brown, then transfer to a paper towel-lined plate.
7. Spread a thin layer of marinara sauce in a baking dish, place the fried fillets on top, and cover with more sauce and mozzarella cheese.
8. Bake for 10-12 minutes until the cheese is bubbly and slightly golden.
9. Let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Succulent and crispy, this Breaded Fish Parmesan offers a wonderful contrast of textures with its golden crust and tender interior. Serve it over a bed of spaghetti or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Breaded Fish with Lemon Butter Sauce

Just like the first time I tried this dish, you’ll find that Breaded Fish with Lemon Butter Sauce is a delightful way to bring a touch of elegance to your weeknight dinner. It’s surprisingly simple to make, yet the flavors are anything but ordinary.

Ingredients

• 4 white fish fillets (about 6 oz each) – I find cod or haddock works best for this recipe.
• 1 cup all-purpose flour – A light dusting is all you need for that perfect crust.
• 2 large eggs – I prefer room temp eggs here; they mix more evenly.
• 1 cup breadcrumbs – Panko gives an extra crunch, but regular works fine.
• 1/2 tsp salt – Just enough to enhance the fish’s natural flavors.
• 1/4 tsp black pepper – Freshly ground adds a nice kick.
• 4 tbsp unsalted butter – Extra virgin olive oil is my go-to, but butter adds richness here.
• 2 tbsp lemon juice – Freshly squeezed makes all the difference.
• 1 tbsp chopped parsley – For a pop of color and freshness.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the fish fillets dry with paper towels to ensure the breading sticks well.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
4. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs.
5. Place the breaded fillets on the prepared baking sheet and bake for 15-20 minutes, until golden and crispy.
6. While the fish bakes, melt butter in a small saucepan over low heat. Stir in lemon juice and parsley.
7. Once the fish is done, drizzle with the lemon butter sauce before serving.

Serve this dish with a side of steamed vegetables or a light salad to complement the rich, buttery sauce. The crispy exterior gives way to tender, flaky fish, making every bite a perfect balance of textures and flavors.

Breaded Fish with Almond Crust

Great for a quick yet impressive dinner, this Breaded Fish with Almond Crust combines simplicity with a touch of elegance. Let’s walk through the process together, ensuring even beginners can achieve a delicious result.

Ingredients

• 1 lb fresh white fish fillets (cod or halibut works wonderfully)
• 1 cup finely ground almonds (I love the texture they add)
• 1/2 cup all-purpose flour (for that perfect light coating)
• 2 large eggs (room temperature eggs bind better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Pat the fish fillets dry with paper towels; this helps the coating stick better.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with ground almonds mixed with salt and pepper.
4. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with the almond mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
6. Cook the fish for 2-3 minutes per side until the crust is golden brown; don’t overcrowd the pan to ensure even cooking.
7. Transfer the fish to a baking sheet and finish in the oven for 5-7 minutes, until the fish flakes easily with a fork.
8. Let the fish rest for a couple of minutes before serving to allow the juices to redistribute.

Light and crispy on the outside, tender and flaky inside, this dish pairs beautifully with a bright arugula salad or a side of roasted vegetables for a complete meal.

Conclusion

Now that you’ve explored these 18 crispy breaded fish recipes, it’s clear there’s a perfect dish for every taste and occasion. Whether you’re craving something classic or adventurous, these recipes promise delicious results. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos