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Fish fried in breadcrumbs

Author
Cookinero 19 Sep 2025
1290
Fish fried in breadcrumbs

Fish fried in breadcrumbs is an ideal option for lunch or dinner. It is best to use salmon fillet for this dish. You can also choose pike perch, bream, carp, grass carp, crucian carp, sturgeon or other fish. The secret to cooking fish in breadcrumbs is the freshness of the product - choose fresh, firm fish. The recipe for fish in breadcrumbs is simple and does not require much effort. You need to fry in a well-heated frying pan in hot oil.

How to cook Fish fried in breadcrumbs

Step 1

Fish fried in breadcrumbs

Prepare the breading. Take three small bowls. Pour flour into the first bowl. In the second, mix eggs and milk, add salt and pepper. Pour breadcrumbs into the third.

Step 2

Fish fried in breadcrumbs

Prepare the fish for frying. First roll the fish pieces in flour, then dip them in a bowl with the egg-milk mixture, roll the fish in the breading. The fish pieces are ready for frying.

Step 3

Fish fried in breadcrumbs

Fry the breaded fish. Pour oil into a heated frying pan with a thick bottom. Put the prepared pieces of fish into the oil. First fry the fish on one side, then turn it over. Cover the frying pan with a lid and continue frying for 5-7 minutes until done.

Fish fried in breadcrumbs - FAQ About Ingredients, Baking Time and Storage

Yes, panko breadcrumbs work great for a lighter, crispier texture. They absorb less oil, making the fish less greasy while adding crunch.
Use oils with a high smoke point like canola, vegetable, or peanut oil. They ensure even cooking without burning at high temperatures.
Absolutely! Substitute flour with almond or coconut flour and use gluten-free breadcrumbs. Check labels to ensure all ingredients are certified gluten-free.
Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to retain crispiness—avoid microwaving.
Try lemon wedges, tartar sauce, coleslaw, roasted potatoes, or a fresh green salad for a balanced meal.
Yes! Freeze uncooked breaded fish on a tray before transferring to a bag for up to 3 months. Fry directly from frozen, adding a few extra minutes.
Pat the fish dry before breading, and let it rest for 5–10 minutes after coating. This helps the breading adhere better.
Use a mix of beaten eggs with water or dairy-free milk (like almond milk). For an egg-free option, try a flaxseed or cornstarch slurry.

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