This Parmesan Crusted White Fish is crispy and flavorful, with parmesan cheese, lemon and simple seasonings. It’s so easy, my teenage daughter makes it every week!
The White Fish Recipe We Make Every Week
I’m always looking for delicious ways to prepare fish and this white fish recipe has become a true staple in our house. At least once a week, my 17 year old makes this dish for herself for lunch or for our family for dinner. It’s that good and that easy!
We start with a panko-parmesan breadcrumb mixture seasoned with simple dry spices and a touch of lemon. The fish cooks in just minutes in a skillet, developing a gorgeous golden brown crust. The key is using enough oil to really crisp up the breading. I love serving it alongside a Simple Arugula Salad, Sautéed Spinach, or this Lemon Parmesan Orzo.
Love this recipe? Try my Parmesan Crusted Chicken or Mediterranean Baked Cod next!
How to Make Parmesan Crusted White Fish
Prep the breading dishes: You’ll need three wide, shallow dishes (pie plates work great!). Put the flour in one dish and the eggs in another. Beat the eggs together with a fork. In the third dish, stir together the panko bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, pepper and lemon zest.
Coat and cook the fish: Heat the olive oil in a large heavy skillet over medium heat. Coat the fish first in the flour, then in the egg, and finally in the panko-Parmesan mixture. Add the coated fish pieces to the hot skillet and cook for 3-7 minutes per side, until cooked through. Cook in batches as needed so that the fish fits in a single layer in the pan. Serve immediately, with lemon wedges.
What Kind of Fish Can I Use in this Recipe?
You can make this recipe with petrale sole, dover sole, cod, tilapia, or any other white fish that you enjoy. I recommend using thin fish fillets so that they cook quickly. I like to buy frozen dover sole or petrale sole (I find them packaged at Whole Foods) to keep on hand in our freezer so that we can make this recipe anytime.
Tips for The Best Crispy White Fish
- Use panko bread crumbs. They have larger crumbs than regular bread crumbs, which gives you a crispier coating.
- Use enough oil to get the breading golden and crispy. If you’re cooking the fish in batches, add more oil to the pan as needed.
- To use frozen fish, you’ll want to thaw it first. The easiest way is to place it in a dish of cold water in your sink. Thin fillets will thaw in 10-15 minutes. If thawing fish overnight in the refrigerator, always remove it from its plastic packaging and place it in another dish before thawing.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Easy Parmesan Crusted White Fish
Ingredients
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- zest of one medium lemon, save the lemon and cut into wedges for serving
- 4 fillets white fish, petrale sole, dover sole, cod, tilapia, or other white fish
- ¼ cup olive oil
Instructions
- Gather 3 wide, shallow dishes such as pie plates or bowls. Put the flour in one dish and the eggs in another. Beat the eggs together with a fork. In the third dish, stir together the panko, grated Parmesan, Italian seasoning, garlic powder, salt, pepper and lemon zest.½ cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, ⅓ cup freshly grated Parmesan cheese, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, zest of one medium lemon
- Heat the olive oil in a large heavy skillet over medium heat. Coat the fish first in the flour, then in the egg, and finally in the panko-Parmesan mixture. Add coated fish pieces to the hot skillet and cook for 3-7 minutes per side, until cooked through. (The cook time will depend on the size/thickness of your fish fillets and should be adjusted accordingly. If the fish won't all fit in the pan at once, cook in batches, adding more oil to the pan as needed.) Serve immediately, with lemon wedges.¼ cup olive oil, 4 fillets white fish
Notes
- To use frozen fish, you’ll want to thaw it first. The easiest way is to place it in a dish of cold water in your sink. Thin fillets will thaw in 10-15 minutes. If thawing fish overnight in the refrigerator, always remove it from its plastic packaging and place it in another dish before thawing.
- Types of fish to use: You can make this recipe with petrale sole, dover sole, cod, tilapia, or any other white fish that you enjoy. I recommend using thin fish fillets so that they cook quickly. I like to buy frozen dover sole or petrale sole (I find them packaged at Whole Foods) to keep on hand in our freezer so that we can make this recipe anytime.
