Breaded Fish Recipe
This breaded fish recipe works great with many different sorts of fish filets. Try cod, catfish, or snapper as well as any number of firm white fish. You can change the recipe around quite a bit just by changing the seasonings you put in with the egg or bread crumbs.
Recipe Notes
Basic Breading Technique
The basic technique used in the breaded fish recipe is called panure à l'anglaise or English breading in French cooking terms. It is not clear why the French decided to give the English credit here. Breading food helps to lock in moisture, ensuring a more flavorful fish.
You will need three shallow bowls, or you could splurge and get some In each of the bowls, place the following:
- Flour - You won't need a whole lot, but whatever is left over please throw away as it will have fish juice swimming in it.
- Egg - One beaten egg is enough for several pieces of fish. If you think you'll need more, start with more. It is annoying to have to crack and beat another egg when you have bread crumbs stuck all over your fingers.
- Bread crumbs - These should be fresh, not dried out toasty ones. Homemade bread crumbs will give a thicker coating on your food and they will turn crispy - what we're aiming for with a breaded fish recipe.
So, the process is pretty simple. Just roll the fish in bowl number one and shake off any excess flour. Make sure the fish is covered everywhere in flour, then dip it in the egg and finally roll and press it in the bread crumbs. Once you hit the bread crumbs, your fingers are going to get all gummed up, so you might like to do the flour for everything and then move on to the messy steps.
Basic Breaded Fish Recipe
Poisson Pané
Prep time: 15 min
Cook time: 10 min
Makes 4 servings
Ingredients
- 4 fish fillets, about 6 ounces each
- salt and pepper
- 1/4 cup flour
- 1 egg
- 1 cup bread crumbs
- vegetable oil
Directions
- Set up your breading bowls. In one goes the flour, the next the egg, which is beaten, and in the last the bread crumbs.
- Pat the fish fillets dry of any moisture with a paper towel. Season the fish with salt and pepper.
- Roll the fish in the flour than shake off any excess. Dip the fillet in the egg and then the bread crumbs. Turn the fish several times in the bread crumbs and use your finger tips to help them adhere.
- Place a large skillet on medium heat and allow it to warm for several minutes. When it is hot, add enough oil to cover the bottom of the skillet. Heat for another minute or so.
- Add the fish to the skillet and cook for about 2 minutes per side. If you have thick fillets you'll need to cook them a little longer.
- Remove the fish from the skillet and place it on some folded paper towel to absorb a little of the oil. Serve immediately.
Recipe Variations
- Blend into the beaten egg a tablespoon of mustard, some crushed garlic, a pinch of cayenne pepper or some chopped flat leaf parsley.
- Substitute mayonnaise for the egg.
- Use crushed corn flakes, crackers, panko (apparently awesome Japanese bread crumbs), or oat meal in place of the bread crumbs.
Serving Suggestions
- Garnish: lemon, fresh herbs (parsley, chervil, dill), hard boiled egg
- Sauces: hollandaise sauce, beurre blanc sauce, tomato coulis
- Accompaniments: mashed potatoes, rice, couscous, ratatouille, tomatoes
Return to French Seafood Recipes.
Fish Frying Tips
Pan. Fry the breaded fish recipe in a large, sturdy non-stick skillet. If you don't use a non-stick pan, things are probably going to adhere to the bottom of the pan and you'll end up ripping off all your lovely breading.
Oil. Olive oil is great for many things, but not frying. Use another oil such as peanut or sunflower oil for frying.
Heat. Heat the skillet on medium heat until it is quite hot, then add enough oil to cover the bottom of the skillet. To make sure the oil is hot enough drop a pinch of bread crumbs in. If they sizzle and turn brown, you are ready to go.
Turning. Put your fish in the skillet and let it cook for at least two minutes. You want to turn the fish just once, so wait until your pretty sure the fish is at least cooked half way through. It may take longer with thicker fillets, and you may need to adjust the heat so you don't burn the breading while waiting for the fish to cook through.
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