Delicious Crispy Fish Fillets Recipes

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CRISPY FRIED FISH



Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

CRISPY HERBED FISH FILLETS



Crispy Herbed Fish Fillets image

Add something crispy to your family's seafood dinner! Serve fish fillets made using Progresso® panko bread crumbs and flavorful herbs - ready in just 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb flounder fillets (about 1/2 inch thick), cut into 4 serving pieces
2 eggs
1 1/4 cups Progresso™ panko crispy bread crumbs
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive or vegetable oil

Steps:

  • Dry fish well on paper towels. In shallow dish, beat eggs with fork or wire whisk until well mixed. In another shallow dish, mix bread crumbs, lemon peel, marjoram, salt and pepper.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Dip fish in eggs, then coat well with crumb mixture. Add about half of the fish in single layer to oil. Cook 3 to 4 minutes, carefully turning once, until outside is browned and crisp and fish flakes easily with fork.
  • Remove cooked fish from skillet to plate; cover to keep warm. Repeat with remaining oil and fish.

Nutrition Facts : Calories 310, Carbohydrate 14 g, Cholesterol 160 mg, Fat 3, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g

SUSAN'S CRISPY FISH FILLETS



Susan's Crispy Fish Fillets image

I found the basis for this one on Allrecipe's but due to my family's preferences and ingredients I had in the house, I changed the original recipe and came up with this one and we LOVED it!!! You can use any mild white fish for this one but we use thin flounder fillets and it is pure heaven in your mouth! The original recipe called for using instant mashed potato flakes but since I never have that, I subbed in Panko and YUM!!!!! I hope you enjoy this as much as we do!

Provided by RedVinoGirl

Categories     Toddler Friendly

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 egg
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder (I use Garli Garni)
1 1/2 cups panko breadcrumbs
1 1/2 lbs flounder fillets (or any mild white fish, thin!)
1/4 cup olive oil (to fry in, however, we use less)
2 lemons (for squeezing over fish when serving)

Steps:

  • Put flour in a bowl.
  • In a shallow dish, whisk together the egg, mustard and salt.
  • Place panko crumbs in yet another bowl and add in garlic and pepper.
  • Dust fillets with flour, then dip in egg/mustard mixture and then press into panko.
  • Heat enough oil to fry one fillet in a large heavy skillet over medium-high heat. Fry each fillet individually and put a small amount of oil in before each fillet rather than the full 1/4 cup all at once since it seems doing it this way causes me to use WAY more oil than needed.
  • Fry fish fillets in oil for 3 to 4 minutes per side or until golden brown.
  • Serve with fresh squeezed lemons.

Nutrition Facts : Calories 488.8, Fat 20.7, SaturatedFat 3.5, Cholesterol 123.2, Sodium 1195.9, Carbohydrate 44.7, Fiber 3.4, Sugar 3.4, Protein 30.5

CRISPY FISH FILLETS



Crispy Fish Fillets image

Even people who aren't sure if they love fish will love these crunchy fillets! Quick and easy!

Provided by Kimber

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 6

1 egg
2 tablespoons prepared yellow mustard
½ teaspoon salt
1 ½ cups instant mashed potato flakes
¼ cup oil for frying
4 (6 ounce) fillets sole

Steps:

  • In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  • Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g

CRISPY SALMON FILLETS



Crispy Salmon Fillets image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

One 1.5-kilogram/3.3-pound salmon side
1/4 cup unsalted butter (56 grams)
4 cups panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons dried herbs (such as Herbs de Provence or Italian seasoning)
Kosher salt
Freshly ground black pepper
3 eggs
3/4 cup mayonnaise
2 tablespoons Dijon mustard
Nonstick cooking spray

Steps:

  • Line a baking sheet with parchment paper and set aside.
  • Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
  • To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
  • Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
  • Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
  • At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
  • To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.

CRISPY FISH FILLETS RECIPE



Crispy Fish Fillets Recipe image

Provided by á-7997

Number Of Ingredients 10

1 lb fresh fish fillets
1/4 c flour
1/2 tsp slat
1 egg yolk
2 tbsp water
1 tbsp cooking oil
1 egg white, stiffly beaten
1/4 c flour
cooking oil or shortening for frying
vinegar

Steps:

  • Wipe fish with a damp cloth and pat dry. Cut into serving size pieces. In medium bowl combine flour and salt. Make a well in center; add egg yolk, water and 1 tbsp cooking oil. Stir with a wooden spoon until batter is smooth. Fold in egg white. In shallow dish dip fish in remaining 1/4 c flour, then in batter. Deep fat fry fish, a few pieces at a time, in oil or shortening heated to 375 degrees for 3 to 5 minutes or till golden brown. Drain. Sprinkle with vinegar, if desired.

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