Crispy Fish Fillets

Crispy Fish Fillets

264
Kimber 11

"Even people who aren't sure if they love fish will love these crunchy fillets! Quick and easy!"

Ingredients 20 m {{adjustedServings}} servings 391 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  2. Heat oil in a large heavy skillet over medium-high heat.
  3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Tips & Tricks
Crispy Skin Salmon on Potato Mushroom Salad

Pan-seared salmon with mushrooms, potatoes, and a cherry tomato relish.

Balsamic-Glazed Salmon Fillets

Salmon fillets baked with a balsamic vinegar, Dijon, and white wine glaze.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 264

  1. 354 Ratings

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STARDUST_331
1/24/2007

The boyfriend stopped 3 times to say how awesome the coating was. The key is definitely as others have said, to flour the fish first - this way the egg/mixture sticks better and you get a better coating. I could have eaten this without a sauce on the side - the mustard made such a nice addition. At first I thought it was too much but it really wasn't - after it's fried it's not as potent. We also threw in some garlic powder into the mustard/egg mixture (if you throw the spices into the potato mixture it will fall to the bottom and never get on the fish). I used tilapia (apparently they dont carry grey sole or any sole for that matter in Virginia) and only needed 2 minutes on each side for a gorgeous golden brown coating.

Melissa T
2/2/2004

I made this recipe for dinner tonight. I used flour instead of potato flakes, becuase I love the way flour tastes when it fries on the fish. And, it turned out great. It was so good and my husband really liked it too. A previou pst said that the potato flakes caused some problems - I suggest using flour instead.

Barbarolover
8/30/2007

I used orange roughy, Dijon mustard, and Jane's Crazy Mixed Up Salt. I baked it in the oven at 450' and it came out crispy with a very nice flavor.