Crispy Fish Recipe

Pat dry and season

Pat the fish fillets dry with paper towels. Trim any thin tails so pieces cook evenly. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Squeeze half the lemon over the fillets and reserve the other half for serving.

If fillets are thick (more than 1 inch), slice horizontally to make 1/2–1-inch-thick pieces so they cook through before the coating browns.

Set up three bowls

Place the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl and whisk to combine (this is Bowl A). In a second shallow bowl (Bowl B) whisk the egg with 1/2 cup cold water until just combined. In a third shallow bowl (Bowl C) mix the panko breadcrumbs with the grated Parmesan if using.

Dredge the fish

Working with one fillet at a time, lightly coat the fish in Bowl A, shaking off excess. Dip into the egg wash (Bowl B), letting excess drip off, then press into the panko mixture (Bowl C) so the surface is evenly coated. Place breaded fillets on a wire rack set over a sheet pan and let rest for 10 minutes — this helps the coating adhere.

Heat the oil

Pour about 1 cup neutral oil into a large skillet so it comes about 1/4 inch up the sides (enough for shallow frying). Heat over medium-high heat until a thermometer reads 350°F (175°C) or until a small breadcrumb sizzles and browns slowly when dropped in.

Fry the fillets

Add breaded fillets to the pan in a single layer without crowding (work in batches if needed). Fry 2–4 minutes per side depending on thickness, until the crust is golden brown and internal temperature reaches 145°F (63°C). If using butter for flavor, add 1 tablespoon near the end and tilt the pan to spoon the foaming butter/oil over the fillets for a minute to baste.

Drain

Transfer cooked fillets to a wire rack or paper towel-lined plate to drain for a couple minutes so they stay crisp.

Serve the crispy fish immediately with lemon wedges and chopped parsley. Offer tartar sauce and hot sauce on the side. Squeeze remaining lemon half over fish to brighten flavors.