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Crispy Fried Fish

This is the crispiest fish with a light crust. Any fish that would normally be fried can be used. Half & Half or milk can be used instead of Heavy Cream.

The Process

The fish can be pan fried or deep fried. Larger fillets can be cut into smaller pieces.

  1. Prepare a three station dredge.
  2. Corn Starch in the first station, Egg and Heavy Cream whipped in the second, and Panko Bread Crumbs in the third station.
  3. Pepper the fillets to taste on both sides.
  4. Dredge each fillet though the Corn Starch and knock off any excess, then dip in the Egg Wash, then the Panko Bread Crumbs.
  5. Pan fry until golden brown on each side.
  6. Salt to taste after removing from the oil.
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