Panko-Crusted Fried Fish

Panko crusted fried fish is a crispy seafood recipe made with flaky white fish fillets coated in seasoned panko breadcrumbs and pan fried until golden. This easy fried fish recipe delivers a light, crunchy texture while keeping the fish moist and tender inside. Made with simple pantry ingredients, it’s a popular option for quick weeknight dinners, fish fry meals, and family-friendly seafood dishes. Ideal for anyone searching for crispy fried fish, panko breaded fish, or homemade fish fillets with a crunchy coating.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 3 cups panko breadcrumbs
• ½ teaspoon cayenne pepper
• 4 medium fish fillets (about 6 oz / 170 g each), such as flounder, cod, haddock, barramundi, or grouper
• Vegetable oil, for frying
• Salt and freshly ground black pepper, to taste
• Flaky sea salt, for serving
• Lemon wedges, for serving

Instructions

1. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
2. Season the eggs with salt and pepper and whisk until smooth. Season the panko with salt and cayenne pepper, mixing well.
3. Pat the fish fillets completely dry with paper towels, then season both sides with salt and pepper.
4. Dredge each fillet lightly in the flour, shaking off any excess.
5. Dip the floured fillet into the egg mixture, letting any excess drip away, then coat thoroughly in the panko, pressing gently to help it adhere. Repeat with remaining fillets.
6. Heat about ½ inch (1–1.5 cm) of vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
7. Fry the fish in batches, adding one or two fillets at a time, until golden brown and crisp. Flip carefully and cook the other side until evenly browned.
8. Transfer the cooked fish to a wire rack or paper towels to drain. Season with flaky sea salt while hot.
9. Serve immediately with lemon wedges.

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Tips

• Make sure the oil is hot before adding the fish to prevent soggy coating.
• Press the panko gently onto the fish for a thicker, crunchier crust.
• Fry in small batches to keep the oil temperature steady.

Variations and Substitutions

• Replace cayenne with paprika or chili powder for a milder heat.
• Use gluten-free flour and gluten-free panko if needed.
• Add grated Parmesan or dried herbs to the panko for extra flavor.

FAQs

Can I bake this instead of frying?
Yes, bake on a wire rack at 425°F (220°C) until golden and cooked through, flipping once.

What oil is best for frying?
Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, work well.

How do I know when the fish is done?
The coating should be golden and crisp, and the fish should flake easily with a fork.

Serving Suggestions

• Serve with fries, coleslaw, or a simple green salad.
• Pair with tartar sauce, remoulade, or a garlic aioli.
• Add lemon wedges or malt vinegar for extra brightness.

Why You’ll Love This Recipe

• Extra-crispy texture thanks to panko breadcrumbs
• Works with many types of light, flaky fish
• Simple ingredients and quick cooking time