Crispy Fish With Dipping Sauce

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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.
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Updated on Mon, 06 Jan 2025 16:22:08 GMT
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Turning simple fish fillets into crispy, golden fish fingers is one of my favorite ways to get dinner on the table. The combination of crunchy coating and tender fish inside makes these irresistible - and so much better than anything from the freezer section.

I started making these when my kids were little, and they've remained a family favorite. Last week, my youngest helped bread them, and though we made quite a mess, the smile on his face was worth it!

Your Ingredient Guide

  • Fish Fillets: I grab whatever white fish looks fresh at the market. Tilapia is my go-to, but cod works great too. Just make sure it's not too thin.
  • Panko Breadcrumbs: Trust me on this one - regular breadcrumbs won't give you that amazing crunch.
  • Eggs: They're your 'glue' for perfect coating.
  • Flour: Just plain all-purpose works fine.
  • Oil: I like olive oil, but vegetable oil works too.
  • Mayo: The good stuff makes a difference in the sauce.
  • Fresh Lemon: Adds that perfect zing.

Let's Make Them

Getting Started:
Cut your fish into strips (think finger-size). Pat them really dry with paper towels. Season with a good pinch of salt and pepper.
The Coating Process:
Set up your breading station: flour, beaten eggs, panko. Coat each piece in flour first. Then into the egg (let the extra drip off). Finally, press into the panko. Place them on a plate while you finish the rest.
Time to Fry:
Get your pan nice and hot. Add enough oil to coat the bottom. Cook until golden brown (about 2-3 minutes per side). Don't crowd the pan - work in batches if needed.
The Sauce:
Mix your mayo with minced garlic. Squeeze in fresh lemon juice. Add salt and pepper to taste. Give it a good stir.

My mother-in-law taught me her trick of double-coating the fish in panko for extra crunch. Now I can't make them any other way! The other night, we turned leftovers into amazing fish tacos with some slaw and avocado.

Making It Your Own

Try serving these with different sides - we love them with roasted sweet potato wedges or a crunchy slaw. Sometimes I add herbs to the panko or spice up the mayo with sriracha. Make it your own!

These fish fingers have saved dinner countless times at my house. They're simple enough for a weeknight but good enough for company. The best part? Watching everyone's faces light up when they take that first crunchy bite. Give them a try - I bet they'll become a regular at your table too!

Crispy Fish With Dipping Sauce

A delicious and crispy white fish fillet fried to golden perfection and served with a tangy dipping sauce made from mayonnaise, lemon juice, and Dijon mustard.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Dairy-Free

Ingredients

→ For the Fish

01 2 pounds tilapia fillets (or cod/haddock)
02 1 cup all-purpose flour
03 3 large eggs, beaten
04 2 cups panko breadcrumbs
05 Salt and ground black pepper, to taste
06 Olive oil for frying
07 1 lemon, cut into wedges for serving

→ For the Lemon-Garlic Mayo

08 1 cup good-quality mayonnaise (like Hellmann's or Duke's)
09 1 clove garlic, minced
10 2 tablespoons fresh lemon juice
11 Salt and pepper to taste

Instructions

Step 01

Cut tilapia fillets into finger-sized portions. For thicker pieces, cut diagonally to make them appear longer.

Step 02

Arrange three shallow bowls: flour in first, beaten eggs in second, and panko breadcrumbs in third.

Step 03

Coat each piece in flour, then egg, and finally panko. Place on a foil-lined baking sheet and season with salt and pepper. Refrigerate until ready to cook.

Step 04

Heat olive oil in a large non-stick pan over medium heat. Cook fish in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Step 05

Mix mayonnaise with minced garlic and lemon juice. Season with salt and pepper to taste.

Notes

  1. Can be prepped several hours ahead and kept refrigerated until cooking
  2. Perfect for making ahead and freezing for quick meals
  3. Great for both family dinners and casual entertaining

Tools You'll Need

  • Large non-stick frying pan
  • 3 shallow bowls for breading
  • Baking sheet
  • Paper towels
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains gluten (flour and panko)
  • Contains fish

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 18 g
  • Total Carbohydrate: 28 g
  • Protein: 32 g