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Perfect Fried Fish Fillets Print Email


4 boneless fish fillets (walleye, catfish, tilapia, trout – just about anything will work – can be cut into fingers)
1 egg, beaten with 1 tsp water
1/2 cup flour
1/2 tsp fine sea salt
1/4 tsp fine white pepper
1 cup Panko breadcrumbs, as needed
canola or peanut oil for frying
pinches of fine sea salt or seasoning salt

Pat fillets dry and keep as cold as possible. Beat egg well with water in a flat bowl.

In a second flat bowl, toss flour with salt and pepper. In a third bowl add Panko breadcrumbs. Line the flat bowls up, flour, egg and finally the Panko.

Dredge fish in the seasoned flour and shake off excess, dip in egg wash to coat well and then place in the breadcrumbs. With the other hand, coat well in crumbs and transfer to a plate. Repeat with remaining fillets, separating with plastic wrap if needed. Keep fillets cold until ready to fry.

Heat oil in a heavy skillet until shimmering (about 360-380 degrees - the more oil the better and deep frying is the ultimate – but a scant amount of oil in a stick free pan will produce a lower fat fillet that tastes great). Fry fillets until golden brown and transfer to a cooling rack. Immediately sprinkle with pinches of fine sea salt to enhance crispness.

Serve with Tony’s Remoulade, Tartar, Dijon Cream or Lemon Dill Sauce. – Chef Mick, Tony’s Market
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US or Costa Rica Tilapia is a sustainable choice - avoid imported
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