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.
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.
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
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