A classic for a reason

The crust gives it a satisfying crunch. The fish stays moist inside. Lingcod and seabass both work well here. Both have firm white meat that holds its shape. The breading sticks and crisps up nicely. You can fry or bake, depending on the day. Either way, dinner is on the table fast.

This recipe is flexible. Use any breading you have on hand. Panko gives the crispiest result. Crushed saltines or Ritz crackers also work well. Set up three bowls: flour, egg, and breading. That keeps things organized. Frying is fastest, baking is lighter. Both methods give great results. The fish also makes great tacos or sandwiches.

Ingredients

• Lingcod or seabass fillets, skin removed
• Salt and pepper
• All-purpose flour
• Eggs
• Breading (choose one):
  • Panko breadcrumbs
  • Crushed saltine crackers
  • Crushed Ritz crackers
  • Or any similar dry breadcrumb
• Oil for frying, or cooking spray/olive oil for baking

Instructions

1. Prep the fish. Cut into bite-size chunks or strips. Pat dry. Season with salt and pepper.
2. Set up the breading station. Three bowls: flour, beaten eggs, and breading.
3. Bread the fish. Dip in flour, shake off excess. Dip in egg. Press into breading so it sticks.

Then choose one cooking method:

Deep frying

1. Heat the oil. 350–375°F in a deep pan or fryer.
2. Fry. In batches, 3–5 minutes, turning as needed. Cook until golden brown and cooked through.
3. Drain. On paper towels.

Baking

1. Heat the oven. Preheat to 425°F.
2. Prep the pan. Place breaded fish on a lined baking sheet. Spray or drizzle lightly with oil.
3. Bake. 12–15 minutes, flipping once, until crispy and cooked through.