Fried Fish Basket Recipe
Make Fried Fish Basket Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Battered Fish
Fry Oil
Kid-Friendly Sides & Dips
Garnish (optional)
Method
Battered Fish
Prepare fish
Pat the fish fillets dry with paper towels. If fillets are large, cut into kid-friendly strips about 1 inch wide and 3–4 inches long. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the pepper.
Set up dredging station
Place the 1 cup flour in a shallow bowl or plate. In a second shallow bowl, whisk the egg with 1 tablespoon milk until combined. In a third shallow bowl, mix the breadcrumbs with 1/2 tsp paprika, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper.
Coat the fish
Working one piece at a time, lightly dredge a fish strip in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumbs to coat evenly. Place finished pieces on a tray and repeat until all fish is coated.
Frying
Heat oil
Pour 2 cups of neutral oil into a deep skillet or frying pan to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.
Fry fish in batches
Carefully add coated fish strips in a single layer without overcrowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and cooked through (internal temperature 145°F / 63°C or flaky and opaque). Use a slotted spatula to transfer to a paper towel–lined plate to drain.
Keep warm
If frying multiple batches, keep cooked fish on a baking sheet in a 200°F (95°C) oven to stay warm while finishing the rest.
Sides & Dips
Cook fries
Prepare frozen fries according to package directions (bake or air-fry) or cook fresh fries: toss potato sticks with 1 tsp oil and a pinch of salt and bake at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp.