Kamil Perry
Breaded fish is a delicious, healthy, and quick meal that can be prepared in a variety of ways. It is also a versatile dish, as it can be baked in the oven or fried in a pan, and can be made with a range of different fish fillets, such as cod, haddock, pollock, and tilapia. The key to a good breaded fish is the coating, which typically consists of flour, eggs, and breadcrumbs, but can also include cornmeal, spices, and cheese. The fish is then either baked or fried, resulting in a crispy, golden-brown dish that can be served with a variety of sides, such as lemon wedges, tartar sauce, or a salad.
Characteristics and their values
| Characteristics | Values |
|---|---|
| Fish | Cod, Tilapia, Haddock, Pollock, Catfish, Flounder, Atlantic Salmon, Cabillaud, Pink Ling, Basa |
| Type of dish | Seafood |
| Cooking method | Baking, Frying |
| Oven temperature | 350°F, 425°F, 430°F |
| Cooking time | 10-25 minutes |
| Coating | Breadcrumbs, Cornmeal, Flour, Eggs, Parmesan, Herbs, Parsley, Paprika, Garlic Powder, Lemon Rind, Panko Crumbs |
| Cooking oil | Vegetable oil, Butter |
| Sides | Lemon wedges, Tartar sauce, Salad, Potato Chips |
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What You'll Learn
Choosing the right fish
Cod, for instance, is known for its thick and firm fillets, making it a great choice for breading as it holds its shape well during cooking. It also absorbs flavour beautifully, resulting in a soft and tasty fish after baking. Similarly, haddock and pollock are excellent alternatives, providing a slightly different flavour profile while maintaining the desired texture.
Tilapia is another option, but its fillets tend to be thinner, resulting in a faster cooking time and a slightly drier texture. If you opt for tilapia, keep a close eye on it during cooking to avoid overcooking. Salmon, particularly Atlantic salmon, can also be a good choice, especially when on sale. It offers a rich flavour and a unique twist to your breaded fish dish.
When selecting your fish, ensure the fillets are of similar thickness to ensure even cooking. This is crucial, as you want all the pieces to cook at the same rate so that none are overdone or undercooked. Freshness is also key, so try to source your fish from a reputable fishmonger or seafood market to guarantee quality.
Remember, the right fish for your breaded dish depends on your personal preference for flavour and texture, so don't be afraid to experiment with different options to find your favourite.
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Preparing the coating
Once you've gathered your ingredients, it's time to set up your breading station. You'll need three shallow dishes or bowls. In the first bowl, place your flour, and if you're using cornmeal, add it here as well. In the second bowl, beat one or two eggs, depending on the size of your fish fillets. You can also add a small amount of water or milk to the egg to create an egg wash, which will help the coating stick better. In the third bowl, combine your breadcrumbs with any desired seasonings. If you're using panko breadcrumbs, you can add some minced shallots, garlic, and fresh parsley for extra flavour.
Now that your breading station is set up, it's time to start coating your fish fillets. First, pat your fillets dry with a paper towel and season them with salt and pepper on both sides. Then, take each fillet and dredge it in the flour mixture, making sure to coat all sides evenly. Shake off any excess flour. Next, dip the floured fillet into the egg mixture, again ensuring that it's fully coated. Allow any excess egg to drip off before moving on to the final step. Finally, coat the fillet generously with the breadcrumb mixture, patting or pressing lightly to ensure the crumbs adhere to the fish.
If you want an extra thick and crispy coating, you can double-dip your fillets by repeating the egg and breadcrumb steps a second time. This will create a super crunchy exterior. Once your fillets are coated, place them on a plate or baking sheet until you're ready to cook them. You can also prepare any sauces or sides, such as tartar sauce or a green salad, while your oven preheats.
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Coating the fish
To coat the fish, you will need flour, eggs, and breadcrumbs. You can also add cornmeal to the breadcrumb mixture for a crispier texture. If you're using Panko breadcrumbs, dredge the fish in seasoned flour first.
Prepare three shallow dishes: one for the flour, one for the beaten eggs, and one for the breadcrumbs. Cut the fish into evenly-sized pieces and season with salt and pepper. You can also add other seasonings to the flour, such as onion powder, garlic powder, or paprika.
Dip each piece of fish first in the flour, then in the egg, and finally in the breadcrumbs. Make sure to coat the fish thoroughly at each step, shaking off any excess before moving on to the next dish. If you want an extra thick coating, repeat the egg wash and breading process once more.
Place the breaded fish on a plate and repeat the process with the remaining pieces. You can also add other ingredients to the breadcrumbs, such as Parmesan cheese, herbs, or lemon rind, for extra flavor.
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Cooking the fish
Once your ingredients are prepared, it's time to start breading the fish. Dredge each fillet in flour, shaking off any excess. Then, dip the floured fillet in the egg mixture, letting any excess drip off. Finally, coat the fillet in the breadcrumb mixture, packing on as much as will stick. If you want an extra-thick coating, repeat the egg wash and breading once more. Place the breaded fillets on a plate and repeat the process for the remaining fish.
Now it's time to cook the fish. You can either fry or bake your breaded fillets. If frying, heat oil in a skillet over medium heat. Sauté the fish for 3-5 minutes on each side, until the breadcrumb coating is golden. If baking, place the fish on a baking sheet and cook at 425°F for 16-25 minutes, or until the breading is golden brown and the fish flakes easily with a fork. For an extra-crispy finish, place the fish under the broiler for 1-3 minutes after baking.
Let the fish rest for a few minutes after cooking, then serve immediately. Enjoy!
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Serving suggestions
The breaded fish can be served with wedges of lemon, a green salad, and a glass of crisp Chardonnay. You can also serve it with tartar sauce or rémoulade sauce.
If you're looking for something more indulgent, serve the fish with potato chips and a salad. You can also make your own tartar sauce with potato chips and salad, or use shop-bought sauce.
For a healthier alternative to fried fish, opt for a big green salad or any salad of your choice. You can also serve the fish with wedges of lemon and a glass of crisp Chardonnay.
For a quick weeknight meal, the breaded fish is perfect as it comes—crispy and golden brown, with a light and breezy alternative to frying.
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Frequently asked questions
You will need firm skinless fish fillets, breadcrumbs, fine cornmeal, flour, butter or oil, eggs, onion powder, garlic powder, salt, pepper, and baking powder.
Cod is a popular choice as the fillets are thick and firm, but you can also use haddock, pollock, tilapia, catfish, flounder, or salmon.
First, season your breadcrumbs with cheese, herbs, salt, and pepper. Then, dip your fish fillets in flour, beaten egg, and the seasoned breadcrumbs. Finally, cook the fish in hot oil until browned.
