Electric Skillet Fried Fish
As the name suggests, this recipe works best if using an electric skillet. With a traditional pan fry, it's difficult to maintain a consistent temperature, and consistency is what you want when it comes to frying fish.
If you're wondering at what temperature to fry fish in the electric skillet, you are going to want to keep it between 325°F and 375°F. Over this and it is likely too hot for something as delicate as white fish. Maintaining the proper temperature is the key to cooking fish that's golden and crisp on the outside, moist and perfectly flaky on the inside.
For accompaniments, classic staples such as corn, coleslaw, baked beans and pesto are always welcome. If you'd prefer to branch out a bit, try rice with fried okra or roasted asparagus, all served with plenty of lemon wedges on the side. This electric skillet fried fish also makes an excellent topper for delicate angel-hair pasta in a simple butter sauce.
Electric Skillet Fried Fish
- 5 white fish fillets
- 1 ½ cups bread crumbs
- 2 tbsp. fresh basil finely chopped
- 1 tsp. dried oregano
- ¾ tsp. garlic powder
- ¾ tsp. salt
- ¾ tsp. pepper
- 1 egg slightly beaten
- 4 tbsp. canola oil
- Rinse the fish fillets with cold water and pat dry with paper towel.
- Mix bread crumbs with basil, oregano, garlic powder, and salt and pepper.
- In a small bowl, crack and beat the egg . Dip the fish in the egg (one fillet at a time), remove it from the egg and coat with bread crumb mix. Press it firmly so it’s compact.
- Preheat skillet uncovered to 355°F. Add the canola oil. Place coated fish fillets in the electric skillet and fry them until golden brown on both sides, about 6 to 8 minutes total. Flip the fish only once (when you see they are becoming golden on the sides, flip them over).
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.
If you're not sure whether the fish is done, insert a fork into the thickest part of the white fish fillet and give it a twist. The fish should flake easily, indicating the perfect state of doneness.
If you're frying in batches, don't drain it on paper towels—this will cause the breading to become too soggy, thereby undoing all your hard work. Instead, use tongs to place the fillets on wire racks, positioned above sheet pans to catch any drips. If desired, season to taste with a little cayenne pepper and lemon zest. Just be sure to taste it first—the seasoned bread crumbs may have imparted all the flavor you desire.
Have you tried frying fish in your electric skillet? How did it turn out?
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I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!