Fried fish fillets are a classic Portuguese dinner that you will see served at special occasions, holidays, family gatherings and family dinners! One of my favorite dishes and family favorites that my Mom made growing up is her fried fish fillets. It is such a simple and quick dish. Any type of flakey white fish can be used for this recipe, such as sole, basa, haddock, cod, halibut, etc. After seasoning the fish, the only other step is to dip into seasoned flour, egg, and then fry. It’s that simple! No need for fancy batters in this recipe.
Prepare fish by seasoning with 1 tsp of salt and 1 tsp of black pepper. Set aside.
Prepare a coating station with 2 deep bowls.
In one bowl prepare the seasoned flour by mixing in the paprika, garlic powder, salt and pepper
In the second bowl bowl beat the eggs.
Heat up the oil in a large sauce pan or deep pot, fill with enough oil to come 2 inches up the sides (approximately 2 - 3 cups). Keep the heat on medium to medium high (too high will burn the coating before the fish cooks through).
You can test the oil to see if it’s ready by dropping a pinch of flour into the oil to see if it sizzles. Or, place the end of a wooden spoon or chopstick in the oil, if the oil sizzles around the wood it is ready.
To coat the fish, use the one dry hand and one wet hand method. Take one fish fillet with the dry hand and coat it in the seasoned flour. Shake off the excess and then dip into the beaten egg using your other hand that will be the wet hand. Shake off the excess egg.
Carefully place the fish into the frying pan. Do not over crowd the pan. Only fry 2-3 pieces of fish at a time depending on the size of your pan. Cook 3-4 minutes per side, or until golden brown and cooked through.
Carefully remove the fish from the oil and place onto a paper towel lined dish or wire rack to allow an excess oil to drip off.