Pan Fried White Fish with Parmesan and Panko Breadcrumbs Recipe
This Easy Pan Fried Fish recipe features crispy, golden-brown fillets coated with a flavorful crust of panko breadcrumbs, parmesan cheese, and Italian seasoning. Perfectly seasoned and pan-fried to a flaky finish, it’s a quick and delicious meal option served best with rice and a squeeze of fresh lemon.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Fish and Seasoning
- 4 white fish fillets (like cod or tilapia), skinless, boneless, approx. 5 oz each
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Coating and Breading
- 1/3 cup vegetable oil (or canola or avocado oil)
- 1/3 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, shredded
- 1 egg, beaten
Instructions
- Pat Dry and Season: Use paper towels to pat the fish dry on both sides, especially if thawed from frozen to remove excess moisture. Season both sides of the fillets evenly with sea salt and ground black pepper.
- Prepare Breading Stations: Place the all-purpose flour in a shallow bowl. In a second shallow bowl, combine garlic powder, panko breadcrumbs, Italian seasoning, and shredded parmesan cheese. In a third shallow bowl, beat the egg until smooth.
- Bread the Fish: Dip each fish fillet first in the flour, ensuring it is coated completely. Then dip into the beaten egg, coating both sides, and finally dip into the breadcrumb-parmesan mixture. Press the mixture gently into the fish to form an even crust. Set aside on a plate.
- Heat Oil and Pan Fry: Heat a large non-stick skillet over medium-high heat. Add the vegetable oil and let it heat until shimmering but not smoking. Place the fish fillets in the skillet carefully and cook the first side for 3-4 minutes until golden and crispy. Flip and cook the other side for another 3-4 minutes until flaky and cooked through.
- Drain and Serve: Use a slotted spatula to remove the fish from the skillet and place onto a plate lined with paper towels to absorb excess oil. Garnish with fresh parsley and serve with lemon wedges and rice.
Notes
- Recommended white fish choices include Tilapia, flounder, catfish, striped bass, or red snapper.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To reheat, use an oven, air fryer, or a skillet on medium-low heat until warm.
- Use oils with a high smoke point such as canola, vegetable, or avocado oil for best results.
- Choose firm and flaky fish fillets of even thickness for consistent cooking.
