Filete de Pescado Empanizado

This filete de pescado empanizado recipe won’t disappoint you in the flavor and texture departments! The irresistibly crispy exterior of this Mexican breaded fish perfectly contrasts the tender and moist fish inside.

Filete de pescado empanizado is a Mexican classic dish made of fish fillets, coated with flour, eggs, milk, and breadcrumbs. The fish is then fried in a good amount of hot oil until golden and crispy.

It’s typically made with white fish like tilapia, snapper, or halibut, and is often served with rice, fresh salad, and salsas. The simple breading is what gives the fish its signature crispy texture while keeping the fish juicy, soft, and flavorful.

Mexican breaded fish is a favorite during Cuaresma (Lent Season), along with other fried fish recipes like Mojarra Frita. The crispy and flavorful coating makes it a favorite among seafood lovers.

Love fish recipes? Check out also our Pescado a la Veracruzana!

Ingredients

• Fish: I’m using small cod fillets. Any white fish fillet such as tilapia, cod, or red snapper can be used. Besides, fish like tilapia or cod is one of the most inexpensive types of fish, and they are easily available in many places.
• Breadcrumbs: Breading is the key to this dish. You can use regular or panko breadcrumbs.
• Flour: I am using all-purpose flour, in Mexico is also common to use Maizena (cornstarch).
• Egg and milk: These two ingredients are combined to create an egg wash that binds the breadcrumbs to the fish. The natural sugars in milk also help with browning.
• Seasonings: Season the fish with salt and pepper to taste. I also use Salsa Maggi in the egg-milk mixture to add an umami flavor.

How To Make Pescado Empanizado

Prepare 3 shallow plates for your breading station. In one of them place about 1/2 cup of all-purpose flour, in another place the breadcrumbs.

In the third plate place milk, egg, a pinch of salt, pepper, and Jugo Maggi then whisk to combine.

Lightly season fish fillets with salt & pepper, then dip each fillet first in the flour, coating it evenly and shaking off any excess.

Top Tip: Dredging the fish fillets in flour helps the egg wash stick better to the meat.

Next, immerse the fish in the egg and milk mixture making sure it coats nicely on all sides.

Remove the fish from the egg mixture, shaking off excess moisture. Press each fillet in the breadcrumbs to ensure they nicely stick and cover on all sides.

Repeat with all fillets and then heat a good glug of frying oil in a pan over medium heat.

Fry the breaded fillets on both sides until nicely golden and crispy.
Place in a plate lined with paper towels to remove excess oil.

Serve immediately. Scroll down to read our suggestions to serve this flavorful Mexican seafood recipe.

Cooking Notes

• Make sure your oil is hot enough (350 to 375°F) to ensure the fish crisps up and cooks evenly without burning and overcooking.
• To end up with a less oily finished product, use panko breadcrumbs as they absorb less oil than regular ones. You can also fry the fish with just enough oil to cover half of its thickness.
• If you want an extra crispy coating, do another round of dipping in egg wash and breadcrumbs before frying.
• Season the fish with some lemon juice for a bright, zesty taste, or add spices like parsley, oregano, or paprika for a more robust flavor.

How To Serve

Filete de Pescado Empanizado, or Mexican breaded fish, can be served in various ways to make a delicious and satisfying meal. Here are some ideas on how to serve it:

1. With traditional Mexican sides: Serve the breaded fish alongside arroz blanco, refried beans, and cabbage salad (I made mine with red cabbage). Don’t forget to add some lime wedges for a burst of citrus flavor.
2. In tacos: Place the pescado empanizado in warm flour or corn tortillas, and top with lettuce, chopped onion, sliced avocado, and a spoonful of this salsa roja.
3. With a dipping sauce: Accompany the breaded fish with a dipping sauce, such as cilantro lime sauce, creamy poblano sauce, or this spicy guacamole salsa.
4. On a sandwich (torta): Slice a crusty roll or a soft bolillo in half and spread some mayonnaise on each side. Add the pescado empanizado, sliced avocado, lettuce, tomato, and pickled jalapeños. Close the sandwich and enjoy a tasty Mexican-inspired fish sandwich.

Regardless of how you serve this breaded fish, it’s essential to enjoy it while it’s still hot and crispy. The combination of flavors, textures, and accompaniments will make your meal a memorable one.

Store & Reheat

Crispy and tender Mexican breaded fish is best enjoyed straight out of the oil. However, leftovers can be kept in an airtight container in the fridge for up to 3 days.

To reheat, place the fish fillets on a baking sheet lined with parchment paper and bake for 10 to 15 minutes at 400°F. Reheating this way will keep them nice and crispy!

More Mexican Pescado Recipes

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