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Susan's Crispy Fish Fillets

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“I found the basis for this one on Allrecipe's but due to my family's preferences and ingredients I had in the house, I changed the original recipe and came up with this one and we LOVED it!!! You can use any mild white fish for this one but we use thin flounder fillets and it is pure heaven in your mouth! The original recipe called for using instant mashed potato flakes but since I never have that, I subbed in Panko and YUM!!!!! I hope you enjoy this as much as we do!”
READY IN:
20mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put flour in a bowl.
  2. In a shallow dish, whisk together the egg, mustard and salt.
  3. Place panko crumbs in yet another bowl and add in garlic and pepper.
  4. Dust fillets with flour, then dip in egg/mustard mixture and then press into panko.
  5. Heat enough oil to fry one fillet in a large heavy skillet over medium-high heat. Fry each fillet individually and put a small amount of oil in before each fillet rather than the full 1/4 cup all at once since it seems doing it this way causes me to use WAY more oil than needed.
  6. Fry fish fillets in oil for 3 to 4 minutes per side or until golden brown.
  7. Serve with fresh squeezed lemons.

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