Filetes de Peixe

What Are Filetes de Peixe? 

Filetes de peixe, which simply translates to breaded fish fillets, are a traditional Portuguese dish made with white fish that’s marinated, lightly breaded, and pan-fried until golden and crisp. You’ll find different versions of this dish in many homes throughout Portugal, often served with rice, salad, or boiled potatoes for a simple, comforting meal.

In my family, this recipe comes straight from my Avó. Her secret was always letting the fish soak in milk before cooking. This simple step tenderizes the fish and creates a melt-in-your-mouth texture I still remember from childhood and now recreate for my kids. 

Why You’ll Love This Recipe

• Extra Tender Fish - Marinating the fillets in milk makes the fish incredibly tender and flavourful.
• Crispy and Golden - A light flour and egg coating creates the perfect crisp exterior without feeling overly heavy. 
• Simple Ingredients - You only need a handful of pantry staples and fresh fish to make this classic dish, most of which you probably have on hand! 
• Family-Friendly - Mild in flavour, this recipe is a great way to introduce fish to little ones and is the best comfort food for adults. Plus, it’s a fun way to switch up weeknight dinners. 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• White Fish Fillets - I use cod, which is found in most traditional filetes de peixe recipes. However, I’ve also tested the dish with haddock, pollock, and tilapia, and they all work well. For the best results, choose any firm, mild white fish you like best. 
• Milk - The secret ingredient, this tenderizes the fish and eliminates any strong “fishy” flavour. 
• Lemon Juice - The acidity adds brightness and a subtle citrusy taste. Freshly squeezed is best, but bottled lemon juice will also work. 
• Spices - A simple blend of salt, pepper, and paprika flavours the flour, creating a subtly savory blend with just a hint of heat. 
• Flour - This forms the breading, creating a crisp, golden exterior. I use regular all-purpose flour, but a 1:1 all-purpose gluten-free flour can be substituted, if needed. 
• Eggs - Beaten until smooth, these contribute to the fish’s coating, helping the fillets fry up nice and golden. 
• Oil - I use avocado oil because it holds up well to a high smoke point without impacting the flavour of the breaded fish fillets. However, vegetable oil and canola oil are also good options. Avoid olive oil or any other sensitive oils with low smoke points, as they’ll burn. 

How to Make Breaded Fish Fillets (Filetes de Peixe) 

1. Marinate the fish. Whisk the milk, lemon juice, and spices in a bowl. Add the fish, making sure to coat it completely, and set aside to marinate. 
2. Create a breading station. Beat the eggs in a large bowl, and whisk the flour and spices in a large, shallow bowl. 
3. Bread the fish. Use clean paper towels to pat the fillets dry. Next, working one at a time, dredge each fillet in the flour mixture, followed by the beaten eggs. Then, dip them in the flour once again, making sure to coat them completely. I like to use my hands to press the flour into the fish, making sure it sticks! 
4. Cook. Heat oil in a skillet, and pan fry the fish until it’s golden and crispy on the outside and reaches an internal temperature of 145°F (63°C). Work in batches so as not to overcrowd your pan, which can lead to soggy breading! Transfer the cooked fish to a paper towel-lined plate to drain, and repeat with the remaining fillets. 

Serving Suggestions 

Mild in flavour, filetes de peixe pair well with a variety of sides. However, I love serving them the way my Avó always did, with simple white rice, a fresh tomato and lettuce salad, and lemon wedges on the side. 

They’re also delicious with boiled or roasted potatoes, sautéed greens, or even tucked into a sandwich with a little mayonnaise and lettuce. 

How to Store 

Breaded fish fillets are best served right away while they’re still hot and crisp. However, if needed, you can transfer cooled fillets to an airtight container and store them in the fridge for up to 2-3 days. 

When you’re ready to eat, reheat leftovers in a skillet over medium heat. Or, warm the fillets in the oven at 375°F (190°C) just until the breading is crisp. I don’t recommend using the microwave, because it will cause the breading to become soggy! 

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