Crispy Fish Fillets with Lime Crema
Golden-crusted fish fillets finished with a bright lime crema and crispy pan-fried to order. Ready in 25 minutes, served family-style straight from the skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 fillets (6 oz each) white fish fillets (sea bass, flounder, or halibut)
- ½ cup all-purpose flour
- 2 whole eggs
- 1 cup panko breadcrumbs
- ½ cup Mexican crema or sour cream
- 2 whole (zested + juiced) limes
- 1 whole (thinly sliced) jalapeño
- ¼ cup (chopped) fresh cilantro
Instructions
- 1
Whisk crema with lime juice, lime zest, and a pinch of salt until smooth. Set the crema aside.
- 2
Pat fish fillets dry with paper towels. Season both sides with salt and black pepper.
- 3
Set up three shallow bowls: flour in one, beaten eggs in another, panko in the third. Coat each fillet in flour, shaking off excess.
- 4
Dip each floured fillet into the beaten egg, then dredge in panko, pressing gently so the coating sticks.
- 5
Heat 3 tbsp oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds. Slide both fillets in without moving them.
- 6
Sear 3 minutes per side until the crust is golden and the fish flakes easily with a fork. Serve immediately with crema drizzled on top, jalapeño slices, and cilantro.
Tools you’ll need
- 12-inch skillet
- three shallow bowls
- paper towels
- microplane (for lime zest)
- whisk
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