Fish cutlets are a simple, quick, and incredibly tasty main course. Crispy on the outside and soft on the inside, they are a great alternative to the classic meat cutlet and are perfect for getting even the little ones to eat fish.
You can use your preferred fish: perch, cod, plaice, sole, or swordfish. The important thing is that the fillet is neither too thick nor too thin: a thickness of about 4-5 mm (approximately 1/8 to 3/16 inch) is perfect for achieving even cooking and a soft texture.
You can choose to bake them or use an air fryer for a lighter version, or fry them in a pan for irresistible crispiness. In both cases, they will be ready in a few minutes and will be snatched up!
Also discover:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, New Year's Eve
Ingredients for Preparing Crispy Fish Cutlets
- 500 g cod fillets (or perch, plaice, swordfish, sole)
- 1 egg
- as needed flour
- as needed breadcrumbs
- vegetable oil (for frying or extra virgin olive oil for the oven)
- salt
Tools for Preparing Fish Cutlets
- 3 Deep Plates
- Cutting Board
- Knife
- Pan
- Paper Towels
How to Prepare Fish Cutlets
Prepare the fish
Remove any bones and cut the fillets into regular pieces, about 4-5 mm (approximately 1/8 to 3/16 inch) thick and roughly 10-12 cm (4-5 inches) long.
Prepare the breading
Arrange three plates on the work surface:
in the first, put the flour,
in the second, the beaten egg,
in the third, the breadcrumbs.
Pass each fillet first in the flour, removing the excess, then in the egg, and finally in the breadcrumbs, ensuring the breading adheres well to the entire surface. Continue this way until all fillets are used.
Oven Cooking (Light Version)
Place the cutlets on a baking tray lined with parchment paper. Add a drizzle of extra virgin olive oil and a pinch of salt.
Bake them in a static oven at 356°F (180°C) for about 18 minutes.
During the last 5 minutes, activate the grill function and move the tray to the top of the oven to achieve a more intense browning and greater crispiness.
Pan Cooking (Fried Version)
Heat plenty of oil in a wide pan. When it’s hot, dip the cutlets in and fry them for 2-3 minutes on each side, turning them a couple of times until golden and crispy.
Drain them on paper towels and add a pinch of salt before serving.
Storage
If you want to store them, we recommend doing so raw and already breaded.
In the fridge, they keep perfectly for up to 2 days, within an airtight container.
In the freezer, you can freeze them raw on a tray to maintain their shape; once hardened, you can transfer them to food bags and cook them directly from frozen, slightly increasing the cooking times.
Useful Tips
For an even crispier crust, you can mix the breadcrumbs with a tablespoon of grated Parmesan cheese.
If the fish releases a lot of water, pat the fillets with kitchen paper before proceeding.
For the oven version, always add a drizzle of oil on the surface: it will make the cutlets more golden and flavorful.
Serve with lemon wedges, a fresh salad, or roasted potatoes.
Variations
Without eggs: you can brush the fillets with a drizzle of oil and pass them directly in the breadcrumbs.
Flavored: add grated lemon zest, parsley, thyme, mint, or chopped rosemary to the breadcrumbs for an irresistible aroma.
Gluten-free: use rice flour and gluten-free breadcrumbs.
With cheese: mix Parmesan or Pecorino cheese with the breadcrumbs.
Extra crispy: you can replace breadcrumbs with crushed cornflakes.
FAQ
Can I use frozen fish?
Yes, but you need to completely defrost it and pat it dry with paper towels before breading.
Can I cook them in an air fryer?
Of course! Cook at 356°F (180°C) for 10-12 minutes, remembering to flip them halfway through cooking.
What side dish can I serve them with?
You can serve them with mixed salad, roasted potatoes, grilled zucchini, or classic mashed potatoes.
