PAN-FRIED CRUMBLED FISH

PAN-FRIED CRUMBLED FISH image

Categories Fish

Yield 4

Number Of Ingredients 7

Previous Next

4 skinned white fish loin fillets (such as haddock, cod, or Pollack), about 6 oz each
1/2 cup all purpose flour
sea salt and black pepper
1 large egg, beaten
1 1/2 cups fresh bread crumbs or Japanese panko bread crumbs
3-4 tbsp. olive oil
lemon wedges to serve

Steps:

Check the fish fillets for any pin bones, removing any you find with a pair of tweezers. Tip the flour onto a plate and season with salt and pepper, mixing well. Pour the beaten egg into a shallow dish. Scatter the bread crumbs on another plate. Heat the olive oil in a large skillet. Dip the fish fillets into the seasoned flour to coat, shaking off excess. Dip into the beaten egg, and finally into the bread crumbs to coat evenly all over. Place in the hot skillet and pan-fry for about 5 minutes until golden and crisp all over, turning once. Drain the fish on paper towels and serve immediately with lemon wedges for squeezing.