Smoky Paprika Fried Fish is a simple yet flavorful dish that combines tender white fish fillets with the rich, smoky taste of paprika. Coated in a crispy breadcrumb crust and fried to golden perfection, this recipe is ideal for a quick weeknight dinner or an impressive weekend meal. The hint of lemon served on the side brightens every bite, creating a satisfying balance of textures and flavors.
Why You’ll Love This Recipe
This recipe offers a perfect blend of ease and taste. The smoky paprika adds depth without overpowering the delicate flavor of the fish, while the crispy coating ensures a satisfying crunch. It requires only a few pantry staples and can be on the table in under 30 minutes, making it a reliable choice for busy days. Whether served with a fresh salad, roasted vegetables, or fries, Smoky Paprika Fried Fish is sure to please.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
white fish fillets (1 lb)
paprika (2 tbsp)
flour (1 cup)
salt and pepper (to taste)
eggs, beaten (2)
breadcrumbs (1 cup)
vegetable oil (for frying)
lemon wedges (for garnish)
Directions
-
Season the white fish fillets evenly with salt, pepper, and paprika.
-
Dredge each fillet in flour, ensuring it is coated on all sides.
-
Dip the floured fillets into the beaten eggs.
-
Coat the fillets with breadcrumbs, pressing gently so they adhere well.
-
Heat vegetable oil in a large skillet over medium-high heat.
-
Fry the fillets for 3-4 minutes on each side or until golden brown and cooked through.
-
Remove the fish and drain briefly on paper towels.
-
Serve hot with lemon wedges on the side.
Servings and timing
This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes
Variations
-
Use panko breadcrumbs for extra crispiness.
-
Add garlic powder or cayenne pepper to the seasoning for a spicier kick.
-
Substitute smoked paprika for regular paprika for a deeper smoky flavor.
-
Try this method with other firm fish such as cod or haddock.
-
Bake the breaded fillets at 400°F (200°C) for about 12-15 minutes as a lighter alternative.
Storage/reheating
Store leftover fried fish in an airtight container in the refrigerator for up to 2 days.
To reheat, place the fish on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. This helps retain the crispy texture. Avoid microwaving, as it can make the coating soggy.
FAQs
How do I know when the fish is cooked through?
The fish is done when it flakes easily with a fork and the coating is golden brown on both sides.
Can I use frozen fish fillets?
Yes, but ensure they are fully thawed and patted dry before breading and frying.
What type of white fish works best for this recipe?
Cod, haddock, tilapia, or pollock are excellent choices due to their mild flavor and firm texture.
Can I make this recipe gluten-free?
Yes, use gluten-free flour and breadcrumbs for a gluten-free version.
Is it necessary to use paprika?
Paprika provides the smoky flavor, but you can omit it or replace it with another seasoning if preferred.
Can I air-fry the breaded fish?
Yes, cook in a preheated air fryer at 375°F (190°C) for about 10-12 minutes, flipping halfway through.
What side dishes go well with Smoky Paprika Fried Fish?
This dish pairs well with coleslaw, roasted vegetables, fries, or a fresh green salad.
Can I prepare the fish in advance?
You can bread the fillets a few hours ahead and keep them covered in the refrigerator until ready to fry.
What oil is best for frying the fish?
A neutral oil with a high smoke point, such as vegetable oil or canola oil, is ideal.
How can I make the fish less oily?
Drain the fried fish well on paper towels and avoid overcrowding the pan, which can lower the oil temperature and make the coating absorb more oil.
Conclusion
Smoky Paprika Fried Fish is a deliciously simple recipe that brings together the crispiness of fried food with the subtle smokiness of paprika. With minimal ingredients and quick preparation, it’s perfect for a satisfying meal any day of the week. Whether you stick with the classic version or try one of the variations, this dish is sure to become a favorite at your table.
Print
Smoky Paprika Fried Fish
- Total Time: 18 minutes
- Yield: 4-servings
Description
Smoky Paprika Fried Fish is a crispy, golden, and flavorful dish made with tender white fish fillets, coated in seasoned breadcrumbs with a smoky paprika kick. This easy fried fish recipe is perfect for a quick dinner or a delicious lunch, served with fresh lemon wedges.
Ingredients
-
1 lb white fish fillets (such as cod, tilapia, or haddock)
-
2 tbsp paprika (preferably smoked paprika for extra flavor)
-
1 cup all-purpose flour
-
Salt and black pepper, to taste
-
2 eggs, beaten
-
1 cup breadcrumbs
-
Vegetable oil, for frying
-
Lemon wedges, for garnish
Instructions
-
Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, and paprika.
-
Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
-
Dredge each fillet in the flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs.
-
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
-
Fry the fish fillets for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
-
Serve hot with fresh lemon wedges on the side.
Notes
-
For extra smoky flavor, use Spanish smoked paprika (pimentón).
-
Pairs well with coleslaw, fries, or a simple green salad.
-
To make it lighter, try air-frying or baking instead of pan-frying.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American