Electric Skillet Fried Fish

5 from 1 vote

This electric skillet fried fish is golden and crisp on the outside, moist and perfectly flaky on the inside.

Prep Time14

Cook Time6

Total Time20

Course: Main Course

Cuisine: American

Servings: fish fillets

Calories: 417kcal

Rinse the fish fillets with cold water and pat dry with paper towel.
Mix the bread crumbs with the basil, oregano, garlic powder, and salt and pepper.
In a small bowl, crack and beat the egg. Preheat the canola oil in the skillet at 350°F.
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.
Carefully place the 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).
Serve!

The fish may need to be fried in 2 batches so that the pan isn't crowded. Crowding will lower the temperature of the oil.
Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
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.
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 the fish directly onto 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.