Filete de pescado empanizado has an irresistibly crispy exterior that perfectly contrasts the tender and moist fish inside. This Mexican breaded fish can be served with rice, salad, and a squeeze of lime.
4largefish fillets(tilapia, red snapper, cod, halibut, etc.)
1largeegg
¼cupmilk
breadcrumbs(as needed)
all-purpose flour(as needed)
Jugo Maggi(a few drops)
oil for frying(as needed)
salt & pepper(to taste)
Instructions
Prepare 3 shallow plates for your breading station. In one of them place about ½ 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.
Next, immerse the fish in the egg and milk mixture making sure it coats well on all sides. Remove the fish from the egg mixture, shaking off excess moisture.
Press each fillet in the breadcrumbs to ensure they stick and cover on all sides.
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 with your favorite sides (read notes).
Notes
Ensure your oil is hot enough (350 to 375°F) to ensure the fish crisps up and cooks evenly without burning and overcooking.
If you want an extra crispy coating, do another round of dipping in egg wash and breadcrumbs before frying.