Crumbed Fish Fillets

    21 minutes

    This is a simple yet great way to cook fish you have caught yourself or bought. It gives the instructions on how to crumb and fry the fish. Serve with chips and salad.

    282 people made this

    Serves: 4 

    • 800g fish fillets
    • 1 lemon, halved
    • 4 tablespoons flour
    • 2 eggs, lightly whisked
    • 150g breadcrumbs
    • 1 pinch salt and freshly ground black pepper, to taste
    • 30g butter

    Preparation:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Rinse fish fillets, pat dry and cut into 4 portions. Drizzle the juice of half a lemon over the fish.
    2. Prepare three deep plates for the crumbing. Put the flour in the first, the lightly whisked eggs in the second and the breadcrumbs in the third.
    3. Pat the fish fillets dry again and season with salt and pepper. Dip the fish fillets in the flour and gently tap off the excess. Dip into the whisked eggs, allowing the excess to drip off and then into the breadcrumbs, pressing down gently.
    4. Heat the butter in a non-stick frying pan over medium heat and put in the fish fillets. Fry on each side for 2-3 minutes. Carefully turn so they do not fall apart. The best way is to use two spatulas.
    5. Cut the other half of the lemon into 4 slices and use to decorate the fish. Serve with potatoes and a salad.

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    Reviews in English (3)


    Have had this before and it tastes great I add some herbs in the flower or breadcrumbs depends how I feel but this is delicious  -  29 Jan 2018


    great, add a bit of garlic to the egg mix to give extra flavour. Add a bit of mild olive oil to butter to stop it from burning. Good with home made potato wedges and peas cooked, leave a bit of water and then puree with a spring onion and touch of garlic.  -  17 Jan 2018  (Review from Allrecipes UK & Ireland)


    Easy dish to prepare & have done it a couple of times now. Tastes divine. I also put some dried herbs in with the breadcrumbs which adds to the flavour. We have it with chunky oven baked chips and petit pois  -  19 Oct 2017  (Review from Allrecipes UK & Ireland)