Best Crispy Fish Fillets Recipes

CRISPY FISH FILLETS

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.

CRISPY BAKED FISH FILLETS

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

COOKING LIGHT'S EASY & CRISPY BAKED FISH FILLETS

Steps:

• Preheat oven to 425°.
• Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.

SUSAN'S CRISPY FISH FILLETS

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.

GLUTEN-FREE CRISPY CAJUN FISH FILLETS IN THE AIR FRYER

Steps:

• Combine mayonnaise and Cajun seasoning in a small bowl. Place bread crumbs on a plate.
• Spread Cajun mayonnaise on both sides of fish fillets with a small spatula or butter knife. Coat each fillet, one at a time, with bread crumbs. Lightly spray both sides of breaded fillets with cooking spray and transfer 2 fillets to each air fryer tray; do not overcrowd.
• Turn an air fryer to the Roast setting (375 degrees F (190 degrees C) according to manufacturer's instructions and set timer to 14 minutes. Rotate trays at 7 minutes. Fish should flake easily with a fork.
• Carefully remove fillets from the trays and serve.

CRISPY ORIENTAL FISH FILLETS

Steps:

• In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
• Pat the fish dry and season it with salt and pepper.
• Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
• Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
• In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
• Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

CRISPY HERBED FISH FILLETS

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.

CRISPY FISH FILLETS

Steps:

• Mix the bread crumbs and spices together.
• Coat the fish in the crumb mixture.
• Panfry the fish in the butter/oil blend unil well browned.

AIR FRYER SHAKE N' BAKE FISH FILLETS CRISPY & EASY | AIR FRYER WORLD

Steps:

• Preheat Air Fryer at 380°F/195°C for 4 minutes.
• Cut fish fillets in half if needed. Make sure they are even sized so they'll cook evenly. (The thicker they are, the longer they will take to cook). Moisten the fish based on seasoned coating instructions (or by using ice water, beaten egg, milk, or mayo). Coat with the seasoned coating mix.
• Spray air fryer basket/tray with oil or place a perforated parchment sheet in the air fryer basket/tray & lightly coat with oil spray (this helps keep the seasoned coating from sticking to the surface & coming off).
• Place the coated fish in a single layer (cook in batches if needed). Make sure the fish is not touching or the coating may flake off when you flip them. Lightly coat with oil spray.
• Air Fry at 380°F/193°C for 8-14 minutes, depending on the size and thickness of your fillets. After 6 minutes, flip the filets. Lightly spray any dry spots than then continue cooking for the remaining time or until they are crispy brown and the fish is cooked through. Serve with your favorite dip: tartar sauce, mustard, aioli, etc.

CRISPY BAKED FISH FILLETS

Steps:

• Heat oven to 350°F.
• Beat egg in pie plate. Mix cracker crumbs and seasonings in separate pie plate. Dip fish, 1 fillet at a time, in egg then in crumb mixture, turning to coat both sides of each. Place in foil-lined 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 min. or until fish flakes easily with fork. Meanwhile, mix mayo and chiles.
• Serve fish with mayo mixture.

HOW TO COOK AIR FRYER FROZEN FISH FILLETS CRISPY EASY | AIR FRYER WORLD

Steps:

• Place the frozen breaded fish fillet in the air fryer basket. Make sure they aren't overlapping. No oil spray is needed.
• Air Fry at 380°F/193°C for 12 minutes. Flip the fish fillets over and then continue to cook at 380°F/193°C for another 2-4 minutes or until cooked through and the coating is crispy.

CRISPY CREOLE FISH FILLETS

Steps:

• First, heat 1/4 cup Crisco Oil in medium saucepan on medium heat. Add onion, green pepper, celery and garlic. Cook and stir until tender. Add tomatoes, thyme, salt, pepper sauce, cayenne pepper and okra, if used. Simmer 10 minutes. Keep Warm.Heat 2 or 3 inches Crisco Oil to 365°F in deep fryer.For fish, combine flour, water, eggs baking powder, salt, onion powder and paprika in medium bowl. Mix until smooth. Dip fish fillets in batter. Let excess drip off. Fry, a few at a time, in oil heated to 365°F. Fry 4 to 6 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with Creole sauce.

DELICIOUS CRISPY FISH FILLETS

Steps:

• Place the flour in a shallow bowl.
• In a shallow bowl or dish mix vigorously the egg with mustard, seasoned salt and garlic powder.
• Place the potato flakes in another shallow bowl (you will have 3 bowls).
• Dredge the fish firstly in the flour, then into the egg mixture, then lastly coat in the potato flakes (pressing down with fingers to adhere the potato flakes to the fish).
• Heat oil in a large skillet over medium-high heat.
• Fry the fish about 3-4 minutes per side or until golden brown.
• Just before the fish is finished frying sprinkle with lemon pepper if desired.

CRISPY OAT CRUSTED FISH FILLETS WITH CARNATION TARTAR SAUCE

Steps:

• FOR TARTAR SAUCE:
• BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.
• FOR CRUSTED FISH:
• COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.
• HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.
• TIPS:
• • For Tartar Sauce with a kick, add hot pepper sauce to taste. • If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.

CRISPY LEMON FISH FILLETS

Steps:

• Place French Fried Onions, lemon zest and garlic in plastic bag.
• Crush onions with hands or rolling pin; shake to combine.
• Place flour in another plastic bag.
• Add fillets; shake to coat.
• Dip fillets into egg, then into onion crumbs.
• Place on baking sheet.
• Bake at 400°F for 10 minutes or until fish flakes easily with fork.

CRISPY HERBED FISH FILLETS

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.

CRISPY FISH FILLETS RECIPE

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.