The 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 kids to eat fish.
To prepare them, 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 3/16 inch is perfect for even cooking and a soft texture.
You can choose to cook them in the oven or air fryer for a lighter version, or in a pan for irresistible crispiness. In both cases, they will be ready in a few minutes and will literally be gone in no time!
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
- 1.1 lbs 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
- Absorbent Paper
How to Prepare Fish Cutlets
Prepare the fish
Remove any bones and cut the fillets into regular pieces, about 3/16 inch thick and approximately 4-5 inches long.
Prepare the breading
Place three plates on the work surface:
in the first, put the flour,
in the second, the beaten egg,
in the third, the breadcrumbs.
Dip each fillet first in the flour, removing the excess, then in the egg, and finally in the breadcrumbs, making sure the coating adheres well to the entire surface. Continue this way until all the fillets are used up.
Oven Cooking (light version)
Place the cutlets on a baking sheet 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.
In the last 5 minutes, activate the grill function and move the tray to the top of the oven for a more intense golden color and increased crispiness.
Pan Cooking (fried version)
Heat plenty of oil in a large pan. When it’s hot, immerse the cutlets and fry them for 2-3 minutes per side, turning them a couple of times until they are golden and crispy.
Drain them on absorbent paper and add a pinch of salt before serving.
Storage
If you wish to store them, we recommend doing so when they are raw and already breaded.
In the refrigerator, they can be perfectly preserved for up to 2 days inside an airtight container.
In the freezer, you can freeze them raw on a tray to maintain their shape; once hardened, transfer them to food bags and cook them directly from frozen, slightly increasing the cooking times.
Useful Tips
For an even crunchier crust, you can mix the breadcrumbs with a tablespoon of grated Parmesan cheese.
If the fish releases a lot of water, dab the fillets with kitchen paper first.
For the oven version, always add a drizzle of oil on the surface: it will make the cutlets more golden and flavorful.
Serve them 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.
Aromatic: add grated lemon zest, parsley, thyme, mint, or chopped rosemary to the breadcrumbs for an irresistible fragrance.
Gluten-free: use rice flour and gluten-free breadcrumbs.
With cheese: mix grated Parmesan or Pecorino cheese into the breadcrumbs.
Extra crispy: you can replace the breadcrumbs with crushed cornflakes.
FAQ (Questions and Answers)
Can I use frozen fish?
Yes, but you need to fully defrost it first and pat it dry with absorbent paper before breading.
Can I cook them in an air fryer?
Of course! Cook them 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 accompany them with mixed salad, roasted potatoes, grilled zucchini, or classic mashed potatoes.
