How to Bread a Fish Cutlet

Breading a thinly sliced fish fillet or cutlet not only enhances its flavor but keeps the fish from flaking during cooking. White fish, such as sole, flounder or tilapia, are most commonly used in breaded recipes. Does this Spark an idea?

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3 or 4 fish cutlets, thinly sliced
1 egg
1 cup seasoned breadcrumbs
1/2 cup all-purpose flour
Salt, pepper to taste
(For crispier breading, add 1/2 cup crushed corn flakes)

Instructions

- 1
  
  Season each fish cutlet with salt and pepper. Pat the fish fillets with flour.
- 2
  
  Dip the floured fillets in beaten egg. Add a teaspoon of water to the egg if its too thick.
- 3
  
  Coat fillets with breadcrumbs. Pan fry them in hot oil, turning them carefully with a spatula when the sides are browned.
- 4
  
  Set the fillets on paper towels to drain the excess oil. Serve the fillets with tartar sauce.

Tips & Warnings

Breaded fish fillets can be deep fried. Or for a lighter meal, they can be baked in a shallow dish coated with oil or cooking spray.

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