Fish Schnitzel Recipe
Austrian · Main course · 25 min total
A crispy, golden fish fillet breaded and pan-fried to perfection, inspired by the classic Austrian schnitzel. This easy recipe uses firm white fish for a quick weeknight dinner.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 (6 oz each) firm white fish fillets (such as cod, haddock, or tilapia)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup plain breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil for frying
- Lemon wedges for serving
Instructions
- Pat fish fillets dry with paper towels. Season both sides with salt, pepper, and paprika.
- Set up a breading station: place flour in a shallow dish, beat eggs in another dish, and put breadcrumbs in a third dish.
- Dredge each fillet in flour, shaking off excess. Dip into beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering. Fry fillets in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F).
- Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
Tips
- For extra crispiness, use panko breadcrumbs instead of regular.
- Serve with a side of potato salad or cucumber salad for a traditional Austrian meal.
- Leftover schnitzel can be reheated in a 350°F oven for 5-7 minutes.
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