Crispy Fish Fillets

Crispy Fish Fillets

279
Kimber 15

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

20 m servings 391 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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.

Reviews

279
  1. 374 Ratings

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Most helpful positive review

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 bette...

Most helpful critical review

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. ...

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 bette...

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 hus...

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.

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

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.

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 adde...

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 ...

This was the first time I have made sole fish, it was great, a very mild tasting fish. I used bread crumbs instead of potato flakes(didn't have it), dijon mustard(1 Tbspn) instead of yellow mus...

Seriously crunchy fried fish - love it! I've made this twice now with the addition of a flour dusting before frying. The mustard takes fish to a whole new level of yumminess that will please bot...