Fisch Schnitzel Recipe

Prepare fillets

Pat the fish fillets dry with paper towels. If fillets are thick, butterfly or gently flatten with a meat mallet between plastic wrap to an even thickness about 1/3–1/2 inch (8–12 mm). This ensures even cooking.

Season both sides of each fillet evenly with 1 tsp salt, 1/2 tsp black pepper and the lemon zest. Let sit 5 minutes while you set up the dredging station.

Dredging station

Place the flour in a shallow plate. In a second shallow bowl whisk together the eggs and milk. In a third shallow bowl combine breadcrumbs, chopped parsley and paprika. Press flour, then egg mixture, then breadcrumbs onto each fillet, coating thoroughly and shaking off excess flour between steps. For extra adhesion, press breadcrumbs firmly so they adhere well.

Heat a large skillet over medium-high heat. Pour in the vegetable oil and add the butter, if using. Heat until shimmering but not smoking; a breadcrumb dropped in should sizzle immediately.

Working in batches if necessary (do not crowd the pan), place the breaded fillets into the hot oil. Fry 3–4 minutes per side for thinner fillets (about 1/3 inch) or 4–5 minutes per side for thicker fillets, until golden-brown and cooked through (internal temperature 63°C / 145°F) and the crust is crisp. Adjust heat as needed so crust browns evenly without burning.

Transfer cooked schnitzels to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (90–100°C / 200°F) if cooking in batches.

Serve immediately with lemon wedges.

In a small bowl combine yogurt (or sour cream), mayonnaise, chopped dill, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust lemon, salt or dill to preference.

Chill briefly or serve at room temperature alongside the schnitzel.