Imagine sinking your fork into a perfectly crispy, golden-brown fish fillet that's so irresistibly crunchy, it'll make your mouth water instantly! This egg wash and potato flake coating transforms ordinary thin fish into a restaurant-quality masterpiece that's shockingly easy to make at home. Whether you're a seasoned home cook or a kitchen novice, this recipe will elevate your seafood game and impress everyone at the dinner table with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 eggs
- 1 cup potato flakes
- Salt to taste
- Pepper to taste
- 4 thin fish fillets
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 2 eggs, 1 cup of potato flakes, salt, pepper, 4 thin fish fillets, and oil for frying. Ensure that your workspace is clean and organized.
- In a medium-sized bowl, crack the 2 eggs and beat them well using a whisk or fork until the yolks and whites are fully combined. Season the egg mixture with a pinch of salt and pepper to enhance the flavor.
- In a separate shallow dish, pour 1 cup of potato flakes. You can add a bit of salt and pepper to the potato flakes for additional flavor if desired. Mix well to ensure the seasoning is evenly distributed.
- Take each thin fish fillet and dip it into the beaten egg mixture, ensuring that both sides are well coated. Let any excess egg drip off before moving to the next step.
- After coating the fish fillet in egg, immediately place it into the dish with potato flakes. Press down gently to ensure the potato flakes adhere well to the fish. Flip the fillet over and repeat the process on the other side. Set the coated fillet aside on a plate and repeat with the remaining fillets.
- In a large skillet, heat enough oil over medium-high heat to cover the bottom of the pan. The oil should be hot but not smoking, which you can test by dropping a small piece of potato flake into the oil; it should sizzle immediately.
- Once the oil is hot, carefully add the coated fish fillets to the skillet. Avoid overcrowding the pan; cook in batches if necessary. Fry the fillets for about 2-3 minutes on each side, or until they are golden brown and cooked through. The fish should flake easily with a fork when done.
- Using a slotted spatula, carefully remove the cooked fish fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the thin fish fillets hot, garnished with lemon wedges if desired, alongside your favorite sides. Enjoy your deliciously coated and sautéed fish!
Tips
- Pat your fish fillets dry with paper towels before coating to ensure the egg and potato flakes stick better.
- Use fresh, neutral-flavored oil like vegetable or canola for the best frying results.
- Maintain consistent oil temperature around 375°F for even, crispy coating.
- Don't overcrowd the pan - this helps achieve a perfect golden crust.
- For extra flavor, add herbs like dried parsley or garlic powder to your potato flake mixture.
- Let the coated fish rest for 2-3 minutes before frying to help the coating adhere better.
- Use a meat thermometer to ensure fish reaches an internal temperature of 145°F for safe consumption.
Nutrition Facts
Calories: 213kcal
Carbohydrates: 21g
Protein: 11g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 111mg
