Panko-Crusted Fried Fish

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Experience the delightful crunch of Panko-Crusted Fried Fish, bursting with flavor and perfect for casual dinners or gatherings.

Scale

1 cup all-purpose flour
2 large eggs
3 cups panko breadcrumbs
½ teaspoon cayenne pepper
4 medium fish fillets (about 6 oz / 170 g each), such as flounder, cod, haddock, barramundi, or grouper
Vegetable oil, for frying
Salt and freshly ground black pepper, to taste
Flaky sea salt, for serving
Lemon wedges, for serving

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Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Season the eggs with salt and pepper and whisk until smooth.
Season the panko with salt and cayenne pepper, mixing well to combine.
Pat the fish fillets completely dry with paper towels, then season both sides with salt and pepper.
Dredge each fillet lightly in the flour, shaking off any excess.
Dip the floured fillet into the egg mixture, letting any excess drip away.
Coat thoroughly in the panko, pressing gently to help it adhere. Repeat this with the remaining fillets.
Heat about ½ inch (1–1.5 cm) of vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
Fry the fish in batches, adding one or two fillets at a time, until golden brown and crisp. Flip carefully and cook the other side until evenly browned.
Transfer the cooked fish to a wire rack or paper towels to drain. Season with flaky sea salt while hot.
Serve immediately with lemon wedges for an extra zesty kick.

For best results, ensure the oil is hot enough before frying to prevent sticking. Make sure to pat the fish dry to help the breading stick better.

Find it online: https://ameliasweets.com/2026/05/08/panko-crusted-fried-fish/

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