Cook the Book: Perfect Pan-Fried Breaded Fish

Name: Cook the Book: Perfect Pan-Fried Breaded Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters panko crumbs (Japanese bread crumbs) or fresh white bread crumbs; 2 larges eggs; 907 grams skinless fish fillets, no thicker than 3/4 inch; 473 milliliters all-purpose flour; 1 sprig Lemon wedges and fresh parsley for garnish; 4 servings Kosher or sea salt and freshly ground black pepper; 59 milliliters whole milk

Cook the Book: Perfect Pan-Fried Breaded Fish is a pescatarian main course. One portion of this dish contains roughly 62g of protein, 10g of fat, and a total of 699 calories. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have fresh bread crumbs, sea salt and pepper, lemon wedges and parsley sprigs, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Crack the eggs into a large shallow bowl, add the milk, and beat well.

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Egg

Milk

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Bowl

Spread the flour and the crumbs in two separate bowls or pie plates. Set a wire rack over a baking sheet.

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Spread

All Purpose Flour

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Baking Sheet

Wire Rack

Bowl

Season the fish fillets on both sides with salt and pepper. Dredge one fillet in flour, lift it out, knock off excess flour, and place fillet in egg wash, making sure entire fillet is coated.

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Salt And Pepper

Fish Fillets

All Purpose Flour

Egg

Remove fillet from egg wash, letting excess drip off; place in crumbs. Gently press crumbs onto fish on both sides, coating it completely.

Ingredients you will need

Fish

Egg

Transfer breaded fillet to cooling rack; repeat process with remaining fillets.

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Wire Rack

Place a well-seasoned 12-inch cast-iron skillet over medium-high heat; heat for 5 minutes.

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Frying Pan

Add the oil and butter to skillet.

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Butter

Cooking Oil

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Frying Pan

Sprinkle a few crumbs into pan to test temperature—they should sizzle when they hit the fat. Lower fish fillets into hot fat, which should come halfway up sides of fish. As soon as crumbs begin to darken, reduce heat a bit. The key is even cooking, so that when you turn the fillets, they are a perfect golden brown. This will take about 3 to 4 minutes a side; the thicker the fish, the more slowly you should cook it—turn the heat down a bit more if necessary. Turn the fillets; cook 3 to 4 minutes more, until golden brown.

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Fish

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Frying Pan

Add a little more oil and butter to pan if it appears dry.

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Butter

Cooking Oil

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Frying Pan

Using a slotted spatula, transfer fish to individual plates or a platter.

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Fish

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Spatula

Serve garnished with lemon wedges and sprigs of parsley.

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Lemon Wedge

Parsley

Equipment

Ingredients

Servings:

473milliliters

panko crumbs (Japanese bread crumbs) or fresh white bread crumbs 2larges

eggs 907grams

skinless fish fillets, no thicker than 3/4 inch 473milliliters

all-purpose flour 1sprig

Lemon wedges and fresh parsley for garnish 4servings

Kosher or sea salt and freshly ground black pepper 59milliliters

whole milk

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.