Breaded Fish Fillet
Juicy fillets with a thin, golden, crisp crust. Lime, garlic, mustard and cumin season the fish without hiding it. A direct home-style lunch that lands hot and disappears fast.
What you need
Ingredients
- 1 tspGround Black Pepper
- 1.75 tspTable Salt
- 2.5 tspYellow Mustard
- 420 mlVegetable Oil
- 4 unitWhite Fish Fillet
- 2 unitChicken Egg
- 0.6 cupAll-Purpose Flour
- 2 unitGarlic
- 0.5 tspGround Cumin
- 1.25 cupBreadcrumbs
- 2 tbspLemon Juice
Per serving
Nutrition
- kcal
- 445
- fat g
- 21.56
- carbs g
- 25.35
- fiber g
- 1.61
- protein g
- 35.67
Step by step
Preparation
- 1
Pat the **white fish fillets** very dry and check for visible bones. The surface should be dry so the coating does not fall off in the pan.
- 2
Mix the **lime juice**, **garlic**, **mustard**, **cumin**, part of the **salt**, and part of the **ground black pepper**. Rub it over the fish and rest for **5 minutes**, just to season without letting the lime start cooking it.
- 3
Beat the **eggs** with a pinch of **salt**. Coat each fillet first in **wheat flour**, then egg, and finally **breadcrumbs**, pressing gently. Shake off the excess; the crust should be even, not thick.
- 4
Rest the breaded fillets for **5 minutes** before frying. This short rest helps the breadcrumbs cling instead of floating away in the oil like a small kitchen tragedy.
- 5
Heat the **vegetable oil** over medium-high heat. Fry the fish in batches for **3 to 4 minutes** per side, until **golden**, crisp, and flaky when gently touched.
- 6
Drain the fillets and finish with the remaining **salt** and **ground black pepper** if needed. Serve right away, while the crust is still **crisp** and the center is juicy.