This breaded fish fillet recipe can be used with just about any type of fish. I’ve used it with halibut, haddock, trout, bass, salmon, etc. I like to make it on the stove-top (faster) but you could certainly bake the fillets in the oven or toss them onto a hot grill.
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Easy Breaded Stove-Top Fish Fillets Recipe
Olive Oil (enough to coat the bottom of the skillet)
1 to 1 1/2 lbs. Fish Fillets
3/4 to 1 cup Italian Style Bread Crumbs
1 to 2 tsp. Ranch Dry Seasoning Mix
1 Large Egg, lightly beaten
Mix together the Italian Style Bread Crumbs and Ranch Dry Seasoning Mix on a plate. Lightly beat an egg in a small bowl.
Place olive oil in a skillet…just enough to coat the bottom of the pan over medium heat. Dip each fish fillet into the lightly beaten egg and then toss onto the plate with the bread crumbs. Coat both sides of the fillet. Repeat until all fillets have been dipped into the egg and coated with bread crumbs.
Carefully place each one into the preheated skillet over medium heat. Simmer for 4-5 minutes and then gently flip the fillet over. Simmer the other side for 4-5 minutes. The cooking time will vary depending on how thick the fillets are. Watch them carefully to prevent burning. They’re done when the fish flakes apart easily with a fork and theres a golden brown coating on the outside.
Place a paper towel folded up onto a plate. Place fillets on top. Let them sit for a minute or two to allow any oil to drain away. Serve while hot. Refrigerate any leftovers.
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