Breaded fish fillets


    A simple recipe for a quick fish dish. Cod, pollock and haddock are particularly good. Served with oven-baked chips and a green salad or mushy peas, this is a healthier alternative to deep-fried fish and chips.

    95 people made this

    Serves: 4 

    • 800g fish fillets
    • 1 lemon, halved
    • 4 tablespoons flour
    • 2 eggs, lightly beaten
    • 150g breadcrumbs
    • salt and freshly ground black pepper
    • 30g butter

    Prep:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Rinse fish fillets, pat dry and cut into 4 portions. Drizzle the juice of half a lemon over the fish.
    2. Prepare three deep plates for the breading: put the flour in the first, the lightly beaten eggs in the second, and the breadcrumbs in the third. Pat the fish fillets dry again and season with salt and pepper. Dip the fish fillets in the flour and gently tap off the excess. Dip into the beaten eggs, allowing the excess to drip off, and then into the breadcrumbs (pressing down gently).
    3. Heat the butter in a nonstick frying pan over medium heat and put in the fish fillets. Fry on each side for 2-3 minutes. Carefully turn so they do not fall apart. The best way is to use two spatulas.
    4. Cut the other half of the lemon into 4 slices and use to decorate the fish. Serve with potatoes and a salad.

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