Fried Fillet Fish. Haddock and cod are two excellent choices for fried fish, but tilapia, pollock, or another mild white fish should work fine. Be careful not to overcook the thin fillets or burn the crispy coating. For frying, you will want to use a high heat oil, such as canola oil, corn oil, safflower oil, peanut oil, or grapeseed oil.

The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust. The method avoids a large amount of oil (not to mention the mess) required for deep frying. With a good fish, well seasoned and crispy skin, I don't need a sauce.but I've added a couple in the notes just in case! 🙂 Seriously crunchy fried fish - love it! You can cook Fried Fillet Fish using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fried Fillet Fish

It's 6 of hake fillets.
It's 3 of eggs.
You need 1/2 cup of flour.
Prepare 3 TBS of fish spice.
It's 150 ml of Canola oil.

I've made this twice now with the addition of a flour dusting before frying. The mustard takes fish to a whole new level of yumminess that will please both adults AND kids. A major plus is that by using GF flour to dust the fish this recipe is GLUTEN FREE! I've made it with tilapia and grouper both worked.

Fried Fillet Fish step by step

Pour oil in the electrical pan let it be almost hot to deep fry the fish..
Beat your eggs and mix your flour with fish spice.
Then take your fillet fish and dip it into the eggs and fold with flour mixture then deep fry.
Once you done with each fish let it cook and turn it over and fry the other side..
This fish will be served with rice, vegetables, and salads..

Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Rinse fillets in cold water; pat dry. Continue coating all the fish in the cornmeal/flour mixture. By doing so, the coating will stick to the fish and it will fry up nice and crispy. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.