This Golden Fried Fish Delight is a crispy, flavorful dish that's a cinch to prepare. Perfect for weeknight dinners or a casual gathering, it turns simple fish fillets into a mouthwatering treat.
White fish fillets are the star of the show, offering a mild flavor that pairs beautifully with the crispy coating. I usually go for cod or haddock, but any firm white fish will do. All-purpose flour forms the base for the first layer of coating, helping the egg mixture stick to the fish. A pinch of salt, black pepper, and a dash of paprika add a subtle kick to the flour mix. Milk and eggs work together to create a sticky layer that holds the breadcrumbs in place. Finally, breadcrumbs provide the all-important crunch, while lemon wedges bring a fresh, zesty finish.
This delightful dish pairs wonderfully with a light coleslaw or a simple green salad. For something heartier, consider serving it alongside roasted potatoes or steamed rice. A tangy tartar sauce or a spicy aioli would make excellent dipping companions.
Start by patting the fish fillets dry with paper towels. This helps the coating stick better. Once dry, cut the fillets into your preferred size; I find bite-sized pieces work well for appetizers, while larger pieces are great for main courses.
In a shallow dish, combine the flour, salt, black pepper, and paprika. This will be your first coating layer. In another bowl, whisk together the milk and eggs until well combined. Set up your third bowl with the breadcrumbs ready for the final coating.
Now, take each piece of fish and dredge it in the flour mixture, making sure it's evenly coated. Next, dip it into the egg mixture, letting any excess drip off. Finally, coat it with breadcrumbs, pressing gently to ensure they adhere well.
Heat a good amount of vegetable oil in a deep skillet over medium-high heat. You'll want enough oil to allow the fish to fry evenly. Once the oil is hot, carefully add the fish in batches. Avoid overcrowding the pan, as this can lower the oil's temperature and affect the crispiness. Fry each piece for about 3-4 minutes per side, or until they're golden brown and crispy.
As you remove the cooked fish, place them on paper towels to drain any excess oil. Serve them hot with a generous squeeze of fresh lemon juice from the wedges for that extra zing.
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