Crispy Fish With Dipping Sauce (Print version)
Golden panko-crusted white fish served with a quick lemon garlic dipping sauce for a crisp, family-friendly dinner.
# Ingredients:
For the dipping sauce
01 -
3/4 cup (180 g) mayonnaise
02 -
1 tablespoon fresh lemon juice
03 -
1 teaspoon Dijon mustard
04 -
1 small garlic clove, finely grated
05 -
1 tablespoon chopped fresh dill
06 -
1/4 teaspoon kosher salt
07 -
1/8 teaspoon black pepper
For the fish
08 -
1 1/2 lb (680 g) white fish fillets, such as cod, haddock, tilapia, or pollock
09 -
3/4 cup (95 g) all-purpose flour
10 -
1 teaspoon kosher salt, divided
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon paprika
14 -
2 large eggs
15 -
2 cups (120 g) panko breadcrumbs
16 -
1/2 cup (120 ml) neutral oil, plus more as needed for shallow frying
17 -
1 lemon, cut into wedges for serving
# Instructions:
01 -
Stir together the mayonnaise, lemon juice, Dijon mustard, garlic, dill, salt, and pepper. Cover and refrigerate while you prepare the fish.
02 -
Cut the fish into strips about 1 inch wide. Pat dry very well with paper towels so the coating can stick.
03 -
In one shallow bowl, mix flour with 1/2 teaspoon salt, pepper, garlic powder, and paprika. Beat the eggs in a second bowl. Place the panko in a third bowl.
04 -
Coat each fish piece in the seasoned flour, dip in egg, then press into panko until fully coated. Let the breaded fish rest for 10 minutes.
05 -
Heat oil in a large skillet over medium heat. Fry the fish in batches for 2-3 minutes per side, until the coating is deep golden and the fish flakes easily.
06 -
Transfer the fish to a wire rack and sprinkle with the remaining salt while hot. Serve with lemon wedges and the chilled dipping sauce.
# Good to know:
01 -
For best texture, serve the fish right after frying.
02 -
Fish should reach 145°F in the thickest part.
03 -
The sauce can be made up to 2 days ahead.