Ingredients
4 white fish fillets (cod, tilapia, or haddock)
1 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Cooking oil (for frying) or spray oil (for baking/air frying)
Instructions
Dry & Season: Pat fish fillets completely dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
Dredge: Coat each fillet in flour, shaking off excess.
Dip: Dip floured fillets into the beaten eggs until fully coated.
Coat: Press into panko breadcrumbs, covering both sides evenly.
Cook:
Pan-fry in hot oil at 350°F for 3–5 minutes per side until golden.
Bake at 425°F for 15 minutes on a wire rack-lined sheet pan.
Air fry at 375°F for 10–12 minutes, flipping halfway through.
Serve: Let rest on a wire rack to stay crispy. Serve immediately with lemon wedges and tartar sauce.
Notes
Use a wire rack after cooking instead of paper towels to keep the coating crisp.
For extra crunch, double-coat the fillets by repeating the egg and breadcrumb step.
Air frying works best with a light spray of oil to help browning.
Pair with tartar sauce, coleslaw, or lemon wedges for a classic serving experience.
For a gluten-free version, use almond flour and gluten-free breadcrumbs.
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Frying, Baking, Air Frying
- Cuisine: American
Nutrition
- Calories: ~320
- Sugar: 0g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 65mg