A lighter way to enjoy breaded fish.
- 1 lb. skinless white fish fillets, cut into 3 x 1/2-inch strips
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 2 cups panko breadcrumbs
- 2 cups vegetable oil, for frying
- 12 8-inch rice paper rounds (find them in the Asian section)
- 2 cups baby lettuce leaves
- 2 small cucumbers, halved lengthwise, seeded and cut into thin strips
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. chopped fresh basil or mint
- Sweet Chili Citrus Dip (see notes) or dipping sauce of choice, to serve
- Place the flour, eggs and breadcrumbs in three separate shallow bowls. Season fish with salt and pepper and lightly coat with flour. Transfer fish to eggs and turn to coat. Press fish into breadcrumbs and turn to coat.
- Heat oil in a large skillet over medium heat. Add fish in a single layer to the skillet. Fry 5–6 minutes or until fish is golden brown, crispy and reaches an internal temperature of 145 degrees, turning once halfway through. Remove fish and drain on paper towels.
- Fill a dish with warm water. Working one at a time, dip rice paper into water until pliable and tacky; transfer to a flat work surface. Arrange a leaf or two of lettuce, a couple cucumber and pineapple slices, a few pieces of fish and some herbs horizontally across the center of paper, leaving a 2-inch border on the left and right sides. Fold sides inward, then tightly roll up starting at the side nearest you.
- Repeat to make 12 rolls; cover to prevent drying. Serve with dipping sauce on the side.
Sweet Chili Citrus Dip
Serve with Sweet Chili Citrus Dip for a sweet and spicy kick!
Skip steps 1–2; ask us to season your fish with scampi seasoning and fry it in our classic yellow breading.
Keep Fish Crispy
Spread your fried fish onto a sheet pan and place in a 250-degree oven to keep warm while you finish preparing dinner.
659 CALORIES Per Serving
SATURATED FAT: 3G