This Crispy Fish With Dipping Sauce is a simple and satisfying seafood dish that’s sure to please. The fish fillets are coated in a seasoned flour mixture, then dipped in panko breadcrumbs and Parmesan cheese for an extra crunchy texture. Once fried to golden perfection, the fish is paired with a tangy dipping sauce made with mayonnaise, lemon juice, Dijon mustard, and fresh dill. It’s the perfect dish for a quick weeknight dinner or a special meal with family and friends. Serve it with a side of fries or a fresh salad for a complete meal.
This Crispy Fish With Dipping Sauce is the ultimate seafood dish for those who love a golden, crunchy coating and a flavorful dipping sauce. The fish is fried to perfection and paired with a tangy, creamy sauce that enhances every bite. Let’s take a look at the ingredients you’ll need to make this delicious meal.
INGREDIENTS
- White fish fillets: 500g of fresh or frozen cod, tilapia, or any mild white fish.
- All-purpose flour: 1 cup for the initial coating to help the batter stick.
- Paprika: 1 teaspoon to add a hint of smoky flavor to the flour coating.
- Garlic powder: 1/2 teaspoon for a subtle garlic taste in the batter.
- Onion powder: 1/2 teaspoon to round out the seasoning.
- Salt and pepper: To taste, ensuring the fish is well-seasoned before frying.
- Buttermilk: 1 cup to coat the fish and help the flour and panko stick.
- Panko breadcrumbs: 1 cup for a crispy, crunchy exterior.
- Parmesan cheese: 1/4 cup grated, adding a savory depth to the coating.
- Vegetable oil: For frying, ensuring the fish gets that perfect golden crust.
- Mayonnaise: 1/2 cup for the base of the dipping sauce.
- Lemon juice: 2 tablespoons to give the sauce a tangy brightness.
- Dijon mustard: 1 tablespoon for a slight kick of flavor.
- Fresh dill (optional): 1 tablespoon chopped, for a fresh herbal note in the dipping sauce.
INSTRUCTIONS
- Step 1:
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. This seasoned flour will help give the fish a crispy coating.
- Step 2:
- Dip the fish fillets in the buttermilk, ensuring each piece is fully coated. Then dredge the fish in the seasoned flour mixture, covering all sides.
- Step 3:
- Dip the flour-coated fillets back into the buttermilk, then coat them in the panko breadcrumb and Parmesan cheese mixture. Make sure the fillets are evenly covered for a crunchy texture.
- Step 4:
- Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the fish fillets to the pan. Fry each side for 3-4 minutes, or until golden brown and crispy. Remove the fillets and place them on paper towels to drain excess oil.
- Step 5:
- While the fish is frying, prepare the dipping sauce by mixing mayonnaise, lemon juice, Dijon mustard, and chopped dill (if using) in a small bowl. Taste and adjust seasoning as needed.
- Step 6:
- Serve the crispy fish fillets alongside the tangy dipping sauce. Enjoy with fries, salad, or your favorite side dish!
Serving and Storage Tips
- Serve the Crispy Fish fresh from the fryer, alongside the tangy dipping sauce. This dish pairs wonderfully with fries, coleslaw, or a fresh salad.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat the fish in the oven at 350°F to help restore some of the crispiness.
- The dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Stir before serving.
Helpful Notes
- For an even crispier crust, double dip the fish by coating it in the flour, then buttermilk, then panko-Parmesan mix twice.
- Try adding a dash of cayenne pepper to the flour mixture if you prefer a little heat in your crispy fish.
- If you prefer baking, place the coated fish fillets on a baking sheet and bake at 400°F for 12-15 minutes, flipping halfway through.
Tips from well-known chefs
- Chef Gordon Ramsay recommends letting the fish rest on paper towels after frying to ensure any excess oil is absorbed, keeping the fish crisp.
- Chef Jamie Oliver suggests using fresh lemon juice over the fish just before serving to brighten up the flavor.
- Chef Nigella Lawson adds a pinch of smoked paprika to the panko mixture for a deeper, smoky flavor in the crust.