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Crispy Fried Fish

Andi, former Betty Crocker Kitchens editor shares her favorite Friday night fish fry recipe.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

1/3
cup Gold Medal® all-purpose flour
2
teaspoons seasoned salt
2
eggs
1/2
cup dark beer or water
1 1/2
cups Progresso® panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2
lb fish fillets (walleye, cod, whitefish or tilapia)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • 2 In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • 3 Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

EXPERT TIPS

Expert Tips

Serve the fish with tartar sauce, lemon wedges and your favorite sides.

Panko bread crumbs are larger and coarser than most dry bread crumbs and are the secret to getting a really crisp crust on fried foods. Progresso® lemon pepper panko bread crumbs provide a flavorful alternative to plain bread crumbs. If you use them in this recipe, omit the seasoned salt.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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