Peruvian & World Recipes

Crispy Pan-fried Fish

Crispy Pan-fried Fish
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Crispy Pan-fried Fish

Course: Main DishesCuisine: Peruvian, British
Servings:

4

servings

Savor the exquisite flavor of Crispy Pan-Fried Fish, a delectable dish featuring tilapia fillets seasoned with garlic paste, salt, black pepper, and ground cumin. Coated in a golden crisp layer of panko, the fillets are then gently fried in eggs and vegetable oil for a delightful and satisfying meal.

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Ingredients

  • 1 tsp garlic paste

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp ground cumin

  • 4 (6-ounce) tilapia fillets, cut in half lengthwise

  • 3 eggs beaten

  • 1 1/2 cups panko (Japanese breadcrumbs)

  • 1 cup vegetable oil

Directions

  • Season fish filets -both sides- with salt, pepper, cumin, and garlic.
  • Place beaten egg with salt and pepper in a shallow dish.
  • In a separate dish place the panko.
  • Working with 1 piece of fish at a time, dip fish into egg wash, and dredge in panko.
  • Heat a large nonstick skillet over medium-high heat.
  • Add oil to the pan; add half of the fish. Reduce heat to medium; cook for 2-3 minutes on each side or until fish flakes easily when tested with a fork.
  • Repeat the procedure with the remaining fish.

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