Breaded White Fish Fillets
Breaded White Fish Fillets are coated in rye flour, egg, and lemon-scented breadcrumbs before being pan-fried until golden and crispy. This easy recipe uses European whitefish (siika), a mild, flaky fish that's popular in Finland, and is delicious served with Finnish Egg Sauce, new potatoes, and seasonal vegetables.
Equipment
- Large frying pan
- Shallow bowls (3)
- Fish slice or spatula
- Fine grater or zester
- Cutting board
- Paper towels
Ingredients
- 600 g (1⅓ lb) boneless white fish fillets (European whitefish/siika, cod, haddock, or another firm white fish)
- 1 tsp salt
- ½-1 tsp freshly ground black pepper
- 60 g (½ cup) rye flour
- 1 large egg beaten
- 100 g (1 cup fine) breadcrumbs
- 1 tsp finely grated lemon zest
- 2 tbsp butter
- 1 tbsp canola oil
- Lemon wedges for serving
Instructions
- Pat the fish fillets dry with paper towels.
- Season both sides with the salt and black pepper. Let the fillets rest for 15–20 minutes in the fridge.
- Combine the breadcrumbs and finely grated lemon zest in a shallow bowl.
- Place the rye flour in a second shallow bowl and the beaten egg in a third.
- Coat each fish fillet first in the rye flour, then dip it into the beaten egg, and finally coat it evenly with the lemon breadcrumbs.
- Heat the butter and oil in a large frying pan over medium heat.
- Fry the fish for 3–5 minutes per side, depending on the thickness of the fillets, until the coating is golden brown and crispy and the fish flakes easily with a fork.
- Transfer the fried fish to a paper towel-lined plate for about 1 minute before serving to absorb any excess butter.
Notes
This recipe uses European whitefish (siika), a popular fish in Finland with a mild flavor and delicate texture.
Cod, haddock, pollock, or another firm white fish can be used if European whitefish isn't available.
Rye flour gives the coating a subtle nutty flavor and a Finnish touch, but all-purpose flour works well too.
Delicious served with Finnish Egg Sauce, Lemon Dill Sauce, or Dill and Horseradish Sauce, along with boiled new potatoes and seasonal vegetables.
Cod, haddock, pollock, or another firm white fish can be used if European whitefish isn't available.
Rye flour gives the coating a subtle nutty flavor and a Finnish touch, but all-purpose flour works well too.
Delicious served with Finnish Egg Sauce, Lemon Dill Sauce, or Dill and Horseradish Sauce, along with boiled new potatoes and seasonal vegetables.