Entree: El Salvador – National Cuisine – Pescado Empanizado (Breaded and pan-fried white fish fillets with a crisp golden crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz (680 g))
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper, divided
- Juice of 1 lime (about 2 tbsp (30 ml))
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1/2 cup (120 ml) whole milk
- 1 cup (120 g) fine breadcrumbs or panko
- 1/2 tsp (1 g) garlic powder
- 1 1/2 cups (360 ml) vegetable oil for shallow frying
- Lime wedges for serving
- Fresh chopped cilantro for garnish (optional)

Show original ingredient measurements

- 4 white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper, divided
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1/2 cup (120 ml) whole milk
- 1 cup (120 g) fine breadcrumbs or panko
- 1/2 tsp (1 g) garlic powder
- 1 1/2 cups (360 ml) vegetable oil for shallow frying
- Lime wedges for serving
- Fresh chopped cilantro for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fillets dry and season both sides with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Squeeze lime juice over the fillets and let sit 5 minutes to brighten flavor.
2. Set up a dredging station: place flour on a plate, whisk eggs with milk and remaining pinch of salt and pepper in a shallow bowl, and spread breadcrumbs mixed with garlic powder on a third plate.
3. Heat oil in a large skillet over medium-high heat until shimmering and hot but not smoking (about 325–350°F / 160–175°C if using a thermometer).
4. Dredge each fillet in flour, shaking off excess, dip into the egg-milk wash, then press into breadcrumbs to coat evenly. Let coated fillets rest 1–2 minutes to set the crust.
5. Fry fillets in batches without overcrowding for 3–4 minutes per side, flipping once, until crust is deep golden brown and fish flakes easily with a fork. Adjust heat as needed to avoid burning.
6. Transfer cooked fillets to a paper towel-lined rack to drain briefly. Serve immediately with lime wedges and a sprinkle of cilantro if desired.

1. Pat fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Squeeze lime juice over the fillets and let sit 5 minutes to brighten flavor.
2. Set up a dredging station: place flour on a plate, whisk eggs with milk and remaining pinch of salt and pepper in a shallow bowl, and spread breadcrumbs mixed with garlic powder on a third plate.
3. Heat oil in a large skillet over medium-high heat until shimmering and hot but not smoking (about 325–350°F / 160–175°C if using a thermometer).
4. Dredge each fillet in flour, shaking off excess, dip into the egg-milk wash, then press into breadcrumbs to coat evenly. Let coated fillets rest 1–2 minutes to set the crust.
5. Fry fillets in batches without overcrowding for 3–4 minutes per side, flipping once, until crust is deep golden brown and fish flakes easily with a fork. Adjust heat as needed to avoid burning.
6. Transfer cooked fillets to a paper towel-lined rack to drain briefly. Serve immediately with lime wedges and a sprinkle of cilantro if desired.