Prep 5 mins
Cook 0 mins
This is such a perfect way to fry your fish, an excellent coating, so tasty!!
- 2 cups panko breadcrumbs (coarse Japanese breadcrumbs)
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- coarse salt & freshly ground black pepper
- vegetable oil (for frying)
- 1 lb sole fillet, cut into 1-by-3-inch pieces
- Place panko, flour and eggs in three separate shallow dishes; season flour with salt and pepper.
- Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off excess; dip into egg. Transfer to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without any crowding; fry until golden brown and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
Some of the best fish I've ever fixed! I used tilapia and made fish tacos with it. It was amazing! Thanks.
Exremely tasty! I used stripped Bass...it would seem that any firm fish will do. Only had a small fillet to cut up into "fingers" so used one egg and a quarter of the rest of the ingredients. The panko makes the coating so crippy and good. Will make many times.
This was very tasty! Even my picky eater ATE FISH!!!...and has asked for it again!
I used it to coat tilapia and would highly recommend it. I will definitely use this recipe again.
Thanks so much for posting!