Ingredients:
4 white fish fillets (cod, haddock, or tilapia)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1 tbsp dried parsley
1 tsp dried thyme
1 tsp garlic powder
1 tsp lemon zest
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Lemon wedges, for serving
Fresh parsley, for garnish
Directions:
Pat the fish fillets dry with paper towels. Season lightly with salt and pepper.
Set up a breading station with three shallow bowls: flour in one, beaten eggs in another, and a mixture of panko, dried herbs, garlic powder, lemon zest, salt, and pepper in the third.
Dredge each fillet in flour, shaking off the excess, then dip into the egg, and finally coat in the panko mixture, pressing to adhere.
Heat olive oil in a large nonstick skillet over medium-high heat.
Cook the breaded fish fillets for 3-4 minutes per side, or until golden brown and crispy. Internal temp should reach 145°F (63°C).
Transfer to a paper towel-lined plate.
Serve with lemon wedges and a sprinkle of fresh parsley for extra brightness.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 310 kcal | Servings: 4 servings