Fried Breaded Fish Fillets


U.S. Metric Ingredients
    Standard Breading Procedure (see Note):
2 oz 60 g Flour
2 2 Whole eggs, beaten
4 fl oz 120 mL Milk
10 oz 300 g Dry bread crumbs
12 12 4-oz (125-g) fillets of lean, white fish, such as haddock, perch, pike, bass, sole, or flounder
to taste to taste Salt
to taste to taste White pepper
12 12 Parsley sprigs
12 12 Lemon wedges
12 fl oz 300 mL Tartar sauce



  1. Set up a breading station: Place the flour in one pan, the eggs beaten with milk in a shallow bowl, and the bread crumbs in another pan.
  2. Season the fish lightly with salt and white pepper.
  3. Bread the fish fillets by passing them through the flour, egg wash, and crumbs. Press the crumbs on firmly. (See for detailed breading instructions.)
  4. Fry the fillets until golden brown in deep fat heated to 350°F (175°C).
  5. Drain and serve immediately. Garnish each portion with a parsley sprig and lemon wedge. Serve with 1 fl oz (25 mL) tartar sauce.

Per serving: Calories, 490; Protein, 25 g; Fat 36 g (66% cal.); Cholesterol, 115 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 430 mg.


Breaded fish fillets may also be pan-fried in butter or oil (see previous section).

Fried Breaded Scallops

Prepare as in the basic recipe. Use wire baskets in the breading station to simplify the procedure, as explained.

Fried Breaded Shrimp

Peel, devein, and butterfly shrimp, as shown in Figure 19.16. Leave tails on. Bread and fry as in the basic recipe.

Fried Oysters or Clams

Prepare like scallops.