This pescado empanizado (breaded fish) combines the savory flavors of the sea with the comforting crunch of a perfectly fried crust. Preparing this easy fish fillet takes minutes, and with its irresistible texture and flavorful profile, I promise it will be a family favorite.
Breaded Fish Filet
When you grow up in a seaport like my hometown, Tampico, seafood is an essential part of your weekly menu. Thanks to its extended coastline and rivers, it is very typical to find many seafood recipes in Mexico. Some of the more popular are the ceviches or shrimp cocktails, but seafood is also prepared in stews, tacos, and empanizados (covered in bread crumbs and fried). The last option is mostly prepared as a home-cooked meal, especially during summer.
When I was a kid, my mom would make this recipe with catfish or tilapia. Even though breadcrumbs are easily available in Mexico, crushed saltines were her favorite breadcrumb substitute. Crushed saltines are often used to coat fried foods such as fish or chicken, just like the "milanesa". The texture of the saltines gives a crunchier and crispy result that people find appealing. However you decide to make this recipe, I hope you try it; it is a favorite at my home during the summer, and I hope it becomes one of yours, too.
How to Make Pescado Empanizado
Ingredients
- Tilapia filets
- Fresh lime juice
- Salt and pepper, to taste
- Onion powder
- Garlic powder
- Eggs
- Dried bread crumbs or crushed saltines
- Vegetable oil
Garnishing and Serve
- Lime wedges
- Spicy salsa of your choice
- Warm corn tortilla
- Green salad
- Arroz Blanco
Instructions
- Pat the fish fillets dry. Sprinkle with the lime juice and season with salt, black pepper, onion, and garlic powder.
- Beat the eggs in a large bowl, then place the fish in the beaten eggs.
- Spread the bread crumbs on a large, shallow dish. After breading the fish, have another large plate ready to place it on.
- Using kitchen tongs or your hands, place a fish fillet in the bread crumbs, turn to coat the other side, and turn again if needed until the fillet is well coated. Lightly pat down on the crumbs to ensure they adhere to the surface of the fish. Place the breaded fillet on the clean plate and repeat this with the remaining fillets.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, place the bread fillets in the pan.
- Meantime, line a plate with paper towels.
- Fry 2 or 3 fillets at a time, being careful not to overcrowd the pan. Cook for 3 to 4 minutes on each side until golden, then place the fried fish on the prepared plate to drain any excess oil.
- Serve with the rice, salad, lime wedges, tortillas, and salsa.
Notes, Tips, and Substitutions
- Bake in your oven: Spray a baking sheet and place the fish fillet on it. Cook for about 20 minutes at 400º, flipping halfway through, until golden brown and cooked through.
- Air fry: Spray or brush the air fryer basket with oil. Cook for about 12 minutes at 400º.
- Season the fish fillets with salt, pepper, and any other spices or herbs you like before breading. Some people like to add a sprinkle of smoked paprika and oregano. Thyme is also a good option.
- You can dip the fish in flour before the egg mixture and breadcrumbs for added thickness.
- Regular breadcrumbs work fine, but you can always use saltine crackers for a crunchier breadier; make sure to adjust the salt accordingly, as the crackers have salt in them.
- Pat the fish dry with paper towels before breading to help the coating stick better.
- After breading, let the fish rest in the refrigerator for 15-30 minutes. This helps the coating adhere and prevents it from falling off during cooking.
- After frying, place the fish on a wire rack over a baking sheet instead or paper towels over a dish.
What to Serve with Pescado Empanizado
When you serve pescado empanizado, you have a few options. My favorite way is with a wedge of lemon or lime for a fresh, tangy finish, next to some white rice and a healthy leafy salad. Another way is in tacos, on top of a warm tortilla, and accompany it with sides like coleslaw, salsa roja, and some slices of avocado. Even though it is popular to eat some seafood meals with tartare sauce or melted butter here in the USA, in Mexico, it is more traditional to add ketchup, lime wedges, or fresh salsa.
More Mexican Recipes To Enjoy
If you enjoyed this recipe for Mexican fish recipe, take a look at some of these other authentic Mexican recipes:
I hope you make this pescado empanizado recipe! If it is helpful to you, come back and let me know about your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely
Frequently asked questions regarding Pescado empanizado
What type of fish is best for pescado empanizado?
Use firm white fish like tilapia, cod, haddock, bass, or catfish, as these types of fish hold better for this recipe. You can use your favorite kind of fish if it holds its shape while frying. Ask your local fishmonger for their recommendation.
Can I bake instead of fry pescado empanizado?
I think breaded fish tastes better when you fry it, but you can also bake them using breadcrumbs. Bake the fish fillet in your oven at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden brown and cooked through. You will know it's done when the fish flakes easily with a fork. This also will depend on the type of fish used.
How do you get breading to stick to fish?
Pat the fish dry with paper towels before breading to help the coating stick better. Then, after breading, let the fish rest in the refrigerator for 15-30 minutes. This allows the coating to adhere and prevents it from falling off during cooking. Also, avoid flipping the fish too often while cooking.
What oil is best for frying pescado empanizado?
Neutral oils with high smoke points, such as vegetable, canola, or peanut, are ideal for frying pescado empanizado.
Can I prepare pescado empanizado in advance?
You can bread the fish in advance and store it in your fridge for up to a few hours before cooking. However, if you decide to freeze it, prepare your fish fillets, then wrap each fillet in plastic wrap and place them in a freezer bag for up to 6 weeks. Thaw before frying.
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📖 Recipe
Pescado Empanizado (Breaded fish filet)
Ingredients
- 2.5 lbs Tilapia filets
- 1 tablespoon Fresh lime juice
- 2 Eggs
- 2 cups Bread crumbs or crushed saltines
- ¾ cups Vegetable oil
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- Salt and black pepper
Garnishes
- Lime wedges
- Arroz blanco
- Corn tortillas
- Your favorite salsa
Instructions
- Pat the fish fillets dry. Sprinkle with the lime juice and season with salt, black pepper, onion, and garlic powder.
- Beat the eggs in a large bowl, then place the fish in the beaten eggs.
- Spread the bread crumbs on a large, shallow dish. After breading the fish, have another large plate ready to place it on.
- Using kitchen tongs or your hands, place a fish fillet in the bread crumbs, turn to coat the other side, and turn again if needed until the fillet is well coated. Lightly pat down on the crumbs to ensure they adhere to the surface of the fish.
- Place the breaded fillet on the clean plate and repeat this with the remaining fillets.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, place the bread fillets in the pan.
- Meantime, line a plate with paper towels.
- Fry 2 or 3 fillets at a time, being careful not to overcrowd the pan. Cook for 3 to 4 minutes on each side until golden, then place the fried fish on a prepared plate to drain any excess oil.
- Serve with the rice, salad, lime wedges, tortillas, and salsa.
- Buen Provecho!
Notes
- Bake in your oven: Spray a baking sheet and place the fish fillet on it. Cook for about 20 minutes at 400º, flipping halfway through, until golden brown and cooked through.
- Air fry: Spray or brush the air fryer basket with oil. Cook for about 12 minutes at 400º.
- Season the fish fillets with salt, pepper, and any other spices you like before breading.Some people like to add a sprinkle of smoked paprika and oregano. Thyme is also a good option.
- You can dip the fish in flour before the egg mixture and breadcrumbs for added thickness.
- Regular breadcrumbs work fine, but you can always use saltine crackers for a crunchier breadier; make sure to adjust the salt accordingly, as the crackers have salt in them.
- Pat the fish dry with paper towels before breading to help the coating stick better.
- After breading, let the fish rest in the refrigerator for 15-30 minutes. This helps the coating adhere and prevents it from falling off during cooking.
- After frying, place the fish on a wire rack over a baking sheet instead or paper towels over a dish.
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