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.
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:
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.
Prep time: 15 min
Cook time: 10 min
Makes 4 servings
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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