Description
Crispy Fish Parmesan is a deliciously crunchy, cheesy dish featuring golden-brown white fish fillets coated in a flavorful Parmesan and breadcrumb crust. Perfectly fried to crisp perfection and topped with melted Parmesan, it offers a comforting yet impressive meal ideal for busy weeknights or casual dinners.
Ingredients
Units
Scale
Fish and Coating
- 4 white fish fillets (cod, tilapia, or haddock), about 4-6 oz each
- 1 cup freshly grated Parmesan cheese
- 1 cup bread crumbs (panko or regular)
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian herbs (dried basil, oregano, thyme mix)
For Frying and Serving
- 3 tablespoons olive oil or butter (for frying)
- Lemon wedges (for serving)
- Fresh parsley or basil (optional garnish)
Instructions
- Prepare the coating mixture: In a shallow dish, combine bread crumbs, freshly grated Parmesan cheese, salt, pepper, garlic powder, and Italian herbs to form a flavorful and crunchy crust.
- Set up the dredging stations: Beat the eggs thoroughly in a separate bowl to create an egg wash. Keep the dry breadcrumb mixture ready in another bowl for coating.
- Coat the fish fillets: Dip each fish fillet into the egg wash, letting excess drip off, then press firmly into the breadcrumb and Parmesan mixture ensuring a complete and even coating on all sides.
- Heat the pan and fry: Warm olive oil or butter over medium heat in a skillet. Once hot, carefully add the coated fish fillets and cook approximately 3–4 minutes per side until the crust turns golden brown and the fish flakes easily with a fork.
- Serve immediately: Transfer the cooked fish to a plate lined with paper towels to absorb excess oil. Garnish with lemon wedges and freshly chopped herbs before serving.
Notes
- Pat fish dry before coating to ensure better adhesion and crispiness.
- Do not overcrowd the pan; fry in batches to maintain proper temperature and even cooking.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Lightly season the fish fillets before coating to enhance flavor.
- Maintain medium heat to avoid burning the crust or cheese.
- Allow fried fish to rest briefly on a wire rack to keep crust crispy.
- Breadcrumb and Parmesan mixture can be prepared up to 2 days in advance and stored airtight.
- For a lighter option, bake coated fish at 400°F (200°C) for 15–20 minutes instead of frying.
Nutrition
- Serving Size: 1 fish fillet (about 4-6 oz)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg