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Crispy Fried Fish

  • Prep 20 min
  • Total 20 min
  • Servings 4

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist. MORE + LESS -


cup Gold Medal™ all-purpose flour
teaspoons seasoned salt
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)


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  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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