"Better than Restaurant" Crispy Fish Fillets

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Heat a large frying pan over medium heat and add the sunflower oil.
2. Meanwhile, pat the cod fillets completely dry on paper towels and season both sides with sea salt and black pepper.
3. In a bowl, mix the flour with the garlic powder, onion powder, smoked paprika, a pinch of sea salt and black pepper.
4. In a second bowl, beat the eggs with sea salt and black pepper.
5. In a third bowl, mix the panko with the dried parsley.
6. Coat each fillet in flour, then egg, then panko, making sure each layer covers it fully.
7. When the oil is hot, about 10 minutes, add the fillets in a single layer, evenly spaced. Fry 3–4 minutes per side, until golden all over and cooked through.
8. Transfer to a wire rack over paper towels and rest a couple of minutes before serving with lemon wedges and parsley.

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