Jeannie's Kickin' Fried Fish

Jeannie's Kickin' Fried Fish

41
crabbyjean 3

"This was one of those recipes I created when I was cleaning out my spice cabinet! Everyone asks me for this recipe!"

Ingredients 40 m {{adjustedServings}} servings 265 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.
  2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
  3. Heat the olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels.
Tips & Tricks
Indian Fish Curry

Tasty white fish fillets are baked in a spicy curry sauce.

How to Cook Tilapia

See how to cook this mild, versatile, and inexpensive white fish.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the egg, milk, and breading ingredients. The actual amount of these ingredients consumed will vary.
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Reviews 41

  1. 55 Ratings

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Rosie McKinney McCallister
12/4/2011

Instead of frying, I drizzled with butter, sprayed with pam and and baked in 400 degree. tasted awesome with less calories

lucylove
3/13/2012

A hit! I'm not the biggest fish fan and have nothing but praise for this easy recipe. I cooked this tonight using Panko crumbs to which I added Italian seasoning. Everything else was per the recipe. All of the spices blended beautifully, and even though I used liberal pinches of red pepper, it wasn't at all hot. It was just nicely seasoned, perfectly cooked and wonderfully crunchy. A definite winner, I'll make this spice blend part of my regular fish rotation. Thanks, crabbyjean! Update: I've made this many times now, and have found that letting the fish rest for an hour in the fridge makes the coating stick even better. I make a big batch of the coating mix using gluten free panko crumbs, Italian seasoning and all the spices so I always have it handy. It's great for coating chicken, too. BTW - I now love fish!

Jennifer Arias
12/31/2011

This was DELICIOUS. I happened to have every single ingredient in my pantry and it turned out amazing. I followed the directions exactly. Thanks so much! I will definitely be adding this recipe to my regular dinners. My husband loved it as well! Thanks again.