Simple Fish Fry
Quick, crispy fish fry with a seasoned flour-and-crumb coating. Tips for frying, baking, gluten-free swaps, and reheating.
This is a quick, easy, and delicious breading. Milwaukee Spice House Manager and north-woods gourmet, Mike Kutka, created this easy-to-follow recipe after landing a record muskie.
Yield: 1/2 cup of breading
- Easy breading mix of flour, breadcrumbs, and two seasonings for a golden crust.
- Best for skinned freshwater fillets like perch, bass, walleye, and bluegill.
- Pan-fry in a neutral high-smoke-point oil until golden, or bake for a lighter option.
Spices
Featured in this Recipe
Preparation Instructions:
For the breading:
Combine all ingredients and mix thoroughly until they are evenly distributed.
Fish:
Using a clean, brown paper bag, shake fish filets with flour until they are completely coated in the mixture.
Fry them in a pan with neutral oil until they are brown on both sides.
Serve with a lemon wedge, tartar sauce, and a side of your choice!
thespicehouse.com
More About This Recipe
Skinned fish filets are the ideal cut for this breading. This is an ideal recipe for North American freshwater fish like: bluegill, bass, perch, walleye, sunfish, 40-pound muskie and more!
Frequently Asked Questions
What oil and temperature should I use?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil. Heat the pan over medium-high until the oil shimmers, about 350 to 375°F (175 to 190°C). Test by dropping a pinch of crumbs into the oil; it should sizzle. Fry fillets 2 to 4 minutes per side depending on thickness.
Can I use panko or other breadcrumbs?
Yes. Panko gives extra crunch. Use the same ratio, but press the panko onto the fish or add a quick egg or milk wash so it sticks. You can also mix panko with the plain breadcrumbs for a balance of crisp and browning.
Can I bake the fish instead of frying?
Yes. Arrange coated fillets on a lightly oiled baking sheet, spray or brush the tops with a little oil, and bake at 425°F (220°C) for 12 to 18 minutes depending on thickness. Flip once halfway through for even browning.
How do I know when the fish is done?
The fish is done when the flesh is opaque and flakes easily with a fork. For a precise check, the internal temperature should reach 145°F (63°C) at the thickest part.
Can I use frozen fish?
Yes, but thaw fully first. Pat the fillets dry with paper towels to remove excess moisture. Dry fish helps the coating stick and reduces oil splatter during frying.
How can I make this recipe gluten free?
Swap the all-purpose flour for rice flour, chickpea flour, or a gluten-free all-purpose blend. Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular crumbs. Use the same method.
How should I store and reheat leftovers?
Store cooked fish in an airtight container in the refrigerator for 2 to 3 days. Reheat in an oven or air fryer at 350 to 400°F for 6 to 10 minutes to restore crispness. Avoid the microwave if you want to keep the crust crunchy.
Any tips for using the paper bag coating method?
Use a clean brown paper bag and coat one or two fillets at a time so they tumble freely. Pat fillets dry before adding to the bag. Shake gently to coat, then press crumbs lightly so they adhere. Do not overfill the bag.
What oil and temperature should I use?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil. Heat the pan over medium-high until the oil shimmers, about 350 to 375°F (175 to 190°C). Test by dropping a pinch of crumbs into the oil; it should sizzle. Fry fillets 2 to 4 minutes per side depending on thickness.
Can I use panko or other breadcrumbs?
Yes. Panko gives extra crunch. Use the same ratio, but press the panko onto the fish or add a quick egg or milk wash so it sticks. You can also mix panko with the plain breadcrumbs for a balance of crisp and browning.
Can I bake the fish instead of frying?
Yes. Arrange coated fillets on a lightly oiled baking sheet, spray or brush the tops with a little oil, and bake at 425°F (220°C) for 12 to 18 minutes depending on thickness. Flip once halfway through for even browning.
How do I know when the fish is done?
The fish is done when the flesh is opaque and flakes easily with a fork. For a precise check, the internal temperature should reach 145°F (63°C) at the thickest part.
Can I use frozen fish?
Yes, but thaw fully first. Pat the fillets dry with paper towels to remove excess moisture. Dry fish helps the coating stick and reduces oil splatter during frying.
How can I make this recipe gluten free?
Swap the all-purpose flour for rice flour, chickpea flour, or a gluten-free all-purpose blend. Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular crumbs. Use the same method.
How should I store and reheat leftovers?
Store cooked fish in an airtight container in the refrigerator for 2 to 3 days. Reheat in an oven or air fryer at 350 to 400°F for 6 to 10 minutes to restore crispness. Avoid the microwave if you want to keep the crust crunchy.
Any tips for using the paper bag coating method?
Use a clean brown paper bag and coat one or two fillets at a time so they tumble freely. Pat fillets dry before adding to the bag. Shake gently to coat, then press crumbs lightly so they adhere. Do not overfill the bag.
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