Our crunchy Breaded Fish and Chips is a classic meal that’s always delicious and satisfying. This version skips the deep fryer and uses a pan-frying method for golden, perfectly cooked results. It’s a straightforward recipe with a lot of flavor packed into each bite, and it cooks up fast, making it an easy weeknight option or a casual weekend dish.
Breaded Fish and Chips
If you guys know us, you know we eat a lot of fish because we catch a LOT of fish. Jeremiah likes to fish like it is his job, and our freezers are usually bursting at the seams with whitefish filets.
Classic fish and chips are one of my favorite ways to enjoy fresh fish. Lots of fresh lemon to squeeze on and tartar sauce.
This recipe works well with various white fish from lingcod, halibut, rockfish, true cod, haddock, or even tilapia (though I’m not a big fan of the latter for various reasons). The key is to use fresh fillets and dry them thoroughly before dredging. The fresher the better!
This recipe is perfect with thick-cut chips or fries, but also goes great with creamy coleslaw or a simple green salad.
Why You’ll Love This Dish
- Crispy Coating – Crushed crackers and seasoned flour create a satisfying, crunchy crust.
- Quick Cook Time – Each piece fries up in under 10 minutes.
- Rich Flavor – Butter and spices add savory depth to the mild fish.
- No Deep Fryer Needed – Just a skillet and some oil get the job done.
- Versatile – Works with many types of white fish.
Fish and Chips Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Fresh Fish – White fish like cod or haddock works best; firm texture and mild flavor.
- Flour – Forms the base of the breading and helps it stick.
- Saltine Crackers – Crushed for texture and crunch; add a homemade touch.
- Salt – Basic seasoning that enhances the overall flavor.
- Onion Powder – Adds a subtle savory note.
- Garlic Powder – Rounds out the seasoning with mild sharpness.
- Paprika – Brings a smoky, slightly sweet flavor and rich color.
- Cayenne Pepper Powder – Adds gentle heat to balance the richness.
- Eggs – Helps the coating adhere and adds richness.
- Oil – For pan-frying; use a neutral oil like canola or vegetable.
- Butter – Combines with oil for flavor and browning.
How To Make Breaded Fish and Chips
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prep the Fish – Pat the fish dry and season with half the spice mix.
- Set Up Dredging Station – Mix flour with remaining spices; beat the eggs in a separate bowl.
- Coat the Fish – Dredge fish in flour, dip in egg, and press into crushed cracker mix.
- Pan-Fry – Heat oil and butter in a skillet; fry fish on medium-high heat for 4 minutes per side.
- Rest and Serve – Let fish rest on a wire rack, blot with a paper towel, and serve hot.
Traeger Miso Marinated Lingcod
FAQ
How should I store leftovers?
Place cooked fish in an airtight container in the fridge. It keeps well for up to 2 days.
What’s the best way to reheat it?
Reheat in a 375°F oven for 10–12 minutes. This keeps the coating crispy without drying out the fish.
Can I prep this ahead of time?
You can bread the fish in advance and refrigerate for a few hours before frying. Don’t freeze breaded raw fish.
What are good substitutions?
Use panko instead of crackers for a lighter crust, or try different seasonings like lemon pepper or dried herbs for a twist.
Serve This With…
- Thick-cut fries or Potato Wedges
- Classic Coleslaw
- Tartar Sauce or Aioli
Crispy, well-seasoned, and fast to prepare, this breaded fish and chips recipe brings all the comfort of the traditional dish without deep frying. It’s ideal for busy evenings or casual get-togethers. The crispy crust, tender fish, and balanced flavors make it a reliable and tasty choice for any meal.
Breaded Fish and Chips
Ingredients
- 2 pounds fresh fish
- 1 cup flour
- 10 saltine crackers
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper powder
- 3 large eggs
- ½ cup oil
- 1 stick butter
Instructions
- Get your fish out of the refrigerator and pat the filets dry with paper towels.
- Mix the salt, onion powder, garlic powder, paprika and cayenne pepper powder together.
- Sprinkle half of the dry ingredients directly onto the fish and mix the rest together with the flour in a medium size bowl.
- Crack your eggs into a medium size bowl and mix well.
- Place a large pan or skillet onto the stove top and turn the heat to medium high.
- Add in the oil and 1/2 of the butter and let it come up to temp.
- While the oil and butter are getting hot, lay your pieces of fish into the flour mix and coat all sides of the fish pieces.
- Place the fish onto a plate.
- Crush up your crackers and mix into the left over flour mix.
- Take your flour coated fish pieces and drag them through the egg wash, covering both sides.
- Let the excess egg drip off and then place the pieces of fish one by one into the flour and cracker mix.
- Slightly press the fish on both sides into the mix.
- Shake off any excess before laying the fish into the pan.
- Let cook for about four minutes and until golden brown, then flip each piece over and cook for another four minutes.
- Slide a fork into the fish to test for doneness.
- When the fork easily slides through the middle of the filets, it is cooked all the way through.
- Pull the fish from the pan and keep adding and removing the fish filets until all are done cooking.
- Add in the rest of the butter as needed.
- Rest your fish on a wire rack and fan any excess oil with a paper towel.
- The fish is now ready to serve.