Pan Fried Fish: 15-Minute Crispy Delight for Dinner

A quick and delicious recipe for easy pan-fried white fish fillets coated in a flavorful mix of Parmesan, panko breadcrumbs, and Italian seasoning.

Scale

4 white fish fillets (like cod or tilapia), skinless and boneless, approx. 5 oz. each
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup vegetable oil (or canola or avocado oil)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 cup panko breadcrumbs (or regular breadcrumbs)
1 teaspoon Italian seasoning
1/2 cup shredded Parmesan cheese
1 egg, beaten

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Use paper towels to pat the fish fillets dry on both sides.
Sprinkle sea salt and ground black pepper evenly over both sides of each fillet.
Place the flour in a shallow bowl. In a second bowl, combine garlic powder, panko breadcrumbs, Italian seasoning, and shredded Parmesan cheese. In a third bowl, beat the egg until smooth.
Dip each fish fillet into the flour, then into the beaten egg, and finally press into the breadcrumb mixture.
Heat a large non-stick skillet over medium-high heat and add the vegetable oil. Add the coated fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through.
Transfer the cooked fish onto a plate lined with paper towels. Garnish with fresh parsley and lemon wedges. Serve immediately.