Pan-Fried Breaded Fish Fillets (Filetes de Peixe)
This is my Avó’s way of making the most tender, crispy filetes de peixe, and the secret is marinating the fish in milk. The milk gently tenderizes the fish, giving you that melt-in-your-mouth texture with a perfectly golden, crispy coating. It’s simple, comforting, and a true Portuguese classic!
Equipment
- 1 Shallow Dish or Bowl
- Paper Towels
- 2 Shallow Bowls
- 1 Large Skillet or Frying Pan
- Tongs or a Fish Spatula
- 1 Paper Towel-Lined Plate
Ingredients
- 6 white fish fillets such as cod
- Milk enough to fully cover the fish
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
- Paprika to taste
- 1 cup all-purpose flour seasoned with additional salt and pepper
- 2 large eggs beaten
- Avocado oil for frying
Instructions
- Place the fish fillets in a shallow dish. Pour in enough milk to fully cover the fish, then add the lemon juice, salt, pepper, and paprika. Cover and marinate in the refrigerator for at least 4 hours or overnight.6 white fish fillets, Milk, Juice of 1 lemon, Salt, Black pepper, Paprika
- Remove the fish from the marinade and gently pat the fillets slightly dry with paper towels.
- Set up a breading station with the seasoned flour in one bowl and the beaten eggs in another.1 cup all-purpose flour, 2 large eggs
- Working one at a time, dredge each fillet lightly in the flour, dip them into the beaten egg, then return them to the flour for a second coating.
- Heat avocado oil in a large skillet over medium-high heat.Avocado oil
- Fry the fish in batches until golden and crispy, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate, and serve immediately.
Notes
Storage: Store leftover filetes de peixe in an airtight container in the refrigerator for up to 2 days. For the best results, reheat leftovers in a skillet over medium heat or in the oven at 375°F (190°C) just until warmed through and crisp. Avoid the microwave, as it can make the coating soggy.
