Fried Fish Bites Recipe

Cut and dry

Pat the fish fillets dry with paper towels. Cut into 1 to 1 1/2-inch bite-sized pieces. Place in a single layer on a plate and chill in the fridge for 10 minutes while you assemble coatings.

Season the fish pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly; set aside.

Flour mix

In a shallow bowl or plate, combine the all-purpose flour, cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mixing cornstarch with flour gives a lighter, crispier crust.

Egg wash

In a second shallow bowl, whisk together the eggs and milk until smooth.

Breadcrumbs

In a third shallow bowl, combine the panko breadcrumbs and optional fine breadcrumbs. If making blackened bites instead of breaded, skip the breadcrumb bowl and prepare the blackening spice (next section).

If you prefer blackened fish bites: in a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne and white pepper. Pat the fish dry, then toss or rub the spice mix over fish pieces until evenly coated. No flour/egg/breadcrumb steps required for blackened version; proceed to pan-sear in oil (see Frying step) or shallow-fry.

Working in batches, dredge each fish piece first in the flour mixture, shaking off excess; then dip into the egg wash; finally press into the panko breadcrumb mixture to coat fully. Place breaded pieces on a wire rack while you heat the oil. Repeat until all pieces are coated.

Pour the neutral oil into a heavy skillet or dutch oven to a depth of about 1/2 to 3/4 inch (or use a deep-fryer). Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Carefully add a single layer of breaded or blackened fish bites to the hot oil without overcrowding (work in batches). Fry breaded bites for 2¾–3½ minutes, turning once, until golden brown and internal temperature reaches 145°F (63°C). For blackened pieces (no breadcrumb), pan-sear in 2–3 tablespoons oil and fry 2–3 minutes per side until blackened and cooked through. Adjust time for piece size.

Use a slotted spoon or spider to transfer cooked bites to a paper towel-lined plate or wire rack to drain. Sprinkle lightly with a pinch of salt while hot. Allow oil to return to temperature between batches.

In a small bowl, whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in minced chives, minced parsley, dried dill, garlic powder, onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper and lemon juice. Taste and adjust seasoning. Chill at least 10 minutes to let flavors meld (optional).

Arrange fried fish bites on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with the ranch dressing on the side for dipping.