Crispy Fish Fillets Recipe - Allrecipes.com
Crispy Fish Fillets Recipe
  • READY IN 20 mins

Crispy Fish Fillets

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  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.
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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 More Reviews

Most Helpful Positive Review
Jan 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.

 
Most Helpful Critical Review
Oct 18, 2012

Made this for dinner tonight. No one really liked it. I am giving it 3 stars because I feel like the blame could be on me, as I tried to make it a bit healthier and baked it rather than fry it. It was really bad. Perhaps the secret is in frying it. I plan to make it again sometime and see if that makes a difference.

 
Feb 02, 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.

 
Aug 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.

 
Feb 28, 2005

Good recipe.Hint:if you want coating to stick to fish,dredge in flour before you dip into egg mix.

 
Jul 29, 2008

Great recipe! I used flounder but recipe still worked great. I agree with everyone who said coat the fish in flour before the egg mixture.

 
Sep 03, 2003

Ussually, I'm so-so on fried fish b/c I've had some that were too bland or too "fried" but this was fantastic! Best fried fish I ever had and I will never make it another way again! I only added a dash of salt to the batter and this was perfect. Not a person in the house could remember a time when they had a better fried fish recipe! I can't wait to pass this recipe to my mom. THANK YOU KIMBER for this EASY and GREAT fish recipe!!

 
Apr 03, 2005

Even though I seasoned my garlic instant potato flakes quite heavily, including the addition of parm cheese, this recipe still rates five stars. I floured my tilapia before dipping into the egg mixture which helped the coating to stick. My family flipped over this recipe and my hubby said that the fish was "out of this world"! Nice compliment for both of us Kimber!

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 656 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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