Get ready for a meal that's both comforting and incredibly satisfying! This Crispy Pan-Fried Fish Fillet recipe brings together flaky, perfectly seasoned fish with a golden, crispy crust, paired with luscious, creamy mashed potatoes and a fresh side salad. It's a simple, elegant dish that tastes like a special occasion but is easy enough for any weeknight, guaranteed to become a family favorite.
📜 Ingredients
For the Crispy Fish:
2 white fish fillets (such as cod, tilapia, or pollock, about 6 oz each)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs, beaten
1 cup Panko breadcrumbs (or regular breadcrumbs)
1/4 cup vegetable oil (or any high-heat halal oil)
For the Creamy Mashed Potatoes:
3 medium Russet or Yukon Gold potatoes, peeled and quartered
1/4 cup halal unsalted butter
1/4 cup halal milk or half-and-half, warmed
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Fresh chopped parsley or chives, for garnish (optional)
For the Simple Side Salad:
2 cups mixed greens
1/4 cup cherry tomatoes, halved
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice (or apple cider vinegar)
Pinch of salt
Pinch of black pepper
📝 Instructions
- Prepare the Mashed Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
- Return the drained potatoes to the hot pot over low heat for 1 minute to dry them out slightly. Add the butter and warmed milk. Mash thoroughly with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- Season the Fish: Pat the fish fillets very dry with paper towels. In a shallow dish, combine the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder. In a second shallow dish, beat the eggs. In a third shallow dish, place the Panko breadcrumbs.
- Bread the Fish: Dredge each fish fillet first in the seasoned flour, ensuring it's fully coated, then shake off any excess. Dip it into the beaten eggs, letting any extra drip off. Finally, press the fillet into the Panko breadcrumbs, coating evenly on all sides.
- Cook the Fish: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the breaded fish fillets in the pan (avoid overcrowding; cook in batches if necessary).
- Cook for 3-5 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Remove from the skillet and place on a wire rack lined with paper towels to drain excess oil.
- Assemble the Salad: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. In a separate bowl, combine the mixed greens and cherry tomatoes. Drizzle with the dressing and toss gently.
- Serve: Plate the crispy pan-fried fish fillet alongside a generous scoop of creamy mashed potatoes and a portion of the fresh side salad. Garnish the mashed potatoes with fresh parsley or chives, and add a sprig of fresh dill to the fish if desired. Serve immediately and enjoy!
💡 Chef's Tips
- For Extra Crispy Fish: Ensure your oil is hot enough before adding the fish, and don't overcrowd the pan. This allows the fish to fry evenly and prevents steaming, resulting in a perfectly golden, crispy crust every time.
- Mashed Potato Perfection: Always warm your milk and butter slightly before adding them to the cooked potatoes. This helps them incorporate more smoothly and prevents cooling down the potatoes, ensuring a silky, lump-free texture.
