Flaky, Juicy, Buttery Fish in Minutes, EVERY TIME! | Chef Jean-Pierre

white fish fillets

🥗Healthier: tofu

💰Cheaper: pollock

Tofu offers a plant-based option while pollock is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a budget-friendly alternative.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers are often cheaper.

tartar sauce

🥗Healthier: yogurt-based dip

💰Cheaper: ketchup

Yogurt dip is lighter, and ketchup can be a budget-friendly substitute.

Preheat the oven to 200°C (400°F) or heat oil in a skillet over medium heat.

Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with lemon zest, parsley, salt, and pepper.

Coat each fish fillet in flour, shaking off the excess.

Dip the floured fillet into the beaten eggs, ensuring it's fully coated.

Transfer the egg-coated fillet to the bread crumb mixture, pressing gently to adhere the crumbs.

Melt butter in a skillet over medium heat or brush melted butter on a baking sheet for oven baking.

Fry the coated fish fingers in the skillet for 3-4 minutes on each side until golden brown, or bake in the oven for 15-20 minutes until crispy.

Remove from heat and drain on paper towels if fried.

Serve with tartar sauce or your preferred dipping sauce.

Cooking Techniques

Spice Level:

Allergens